Beef à la Mode

Beef A La Mode

Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavors a tough cut of meat. The savory sauce is the bonus.

4 T shortening, vegetable oil, or salt pork

2 T flour

4 lbs boneless round or chuck roast

1/3 C diced carrot

1/3 C diced turnip

1/3 C diced celery

Salt

Freshly ground pepper

3 sprigs parsley

1 bay leaf

2 C water

Place a Dutch oven or heavy pot with a lid over medium-high heat. Add the shortening. Flour the beef on all sides and brown in the melted fat. Remove and set aside. Spread the diced vegetables on the bottom of the pot. Place the beef on top and sprinkle with salt and pepper to taste. Add the parsley, bay leaf, and water. Cover closely and simmer for 3 hours. Remove the meat and slice it. Strain the juices, spoon some over the meat, and serve the rest as a sauce.

Serves 10

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey
 * alexanderjamesmom@gmail.com*

Contributed by:

 * Catsrecipes Y-Group