1 onion
1 carrot
1 rib of celery
1 tbsp oil
3 1/2 lb chuck roast
1/2 tsp thyme, dried
1 bay leaf
2 tbsp flour
1 salt and pepper to taste
Directions
CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT
OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE
MEAT FROM POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10
MINUTES. RETURN MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2
tsp. PEPPER, THE THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE
HEAT AND SIMMER, COVERED, FOR ABOUT 2 1/2 HOURS. TURN MEAT
OCASSIONALLY. REMOVE MEAT TO A PLATTER. COVER LOOSELY WITH FOIL TO
KEEP WARM. DISCARD ALL THE VEGETABLES AND THE BAY LEAF. SKIM FAT FROM
PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO INTO THE FLOUR. ADD THE
FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL THE GRAVY COMES TO
A BOIL AND THICKENS. EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO.
/ 50 g FAT / 678 mg SOD
Servings: 8 servings
All American Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Historians have tracked the existence of recipes far back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these early cook books were just very simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created some scripts which described recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times were skilled in the use of a good variety of spices, including a few you will know such as basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including spices like basil and coriander. These new culinary innovations led to an eruption in manuscripts on cooking, the majority of which still exist in private cookery archives. Over the next few centuries, the powerful and rich tried to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this All American Pot Roast recipe.
