Ingredients
1 tsp seasoned salt
1/2 tsp onion powder
1/4 tsp pepper
1/8 tsp garlic powder
1 beef chuck pot roast (3 to
4 pounds)
1 tbsp olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 garlic cloves, minced
2 bay leaves
2 tsp dried parsley flakes
1/4 tsp dried thyme all-purpose flour
Directions
Combine first four ingredients; rub onto roast. In a skillet, brown
roast in oil. Place in a roasting pan. Add water, onion, green pepper
and seasonings. Cover and bake at 325! for 2-1/2 to 3 hours or until
roast is tender. Remove and keep warm. Discard bay leaf. Skim fat
from pan juices. Measure juices and return to pan. For each cup of
juices, combine 1 tablespoon flour with 2 tablespoons water; mix
well. Stir flour mixture into pan; cook over medium heat, stirring
constantly, until thickened and bubbly.
Serve gravy with roast. Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Perfect Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Academics have traced the existance of recipes back into history, in fact as far back as ancient Egypt, and potentially, even further back. In practice though, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also tells us how the ancient cooks used a wide range of spices, including a few that will be familiar to modern cooks like bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the holy lands, including spices like parsley and basil. These new herbs and spices prompted a torrent in recipe books, some of which are kept safe in academic collections. By the advent of the twentieth century, cookery publications were starting to become popular as a result of better eduction, people having increased spare time and being a little richer. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Perfect Pot Roast recipe.
