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.

  • Contributed by Catsrecipes Y-Group
  • Source: The Fannie Farmer Cookbook by Marion Cunningham
  • Serves 10



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