Ingredients
3 lb brisket, rump roast or pot roast (t, o 4 lb)
1 onion, to 2, peeled & sliced
2 to 3 potatoes, peeled & sliced
1 carrots, 2-3 peeled & sliced
1/2 cup water or consomme
1 salt and pepper to taste
Directions
Put vegetables in bottom of Crock pot. Salt and pepper meat, then
put in pot. Add liquid. Cover and cook on low for 10-12 hours.
(High 4-5 hours) Remove meat and vegetables with spatula
VARIATIONS: GERMAN STYLE: Add 3-4 medium dill pickles and 1 tsp dill.
ITALIAN:Add 1 8 oz can tomato sauce, 1 ts oregano and
1 ts basil to basic recipe.
FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced
mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine.
WITHOUT VEGETABLES: Season roast with salt, pepper and any other
favorite seasonings. Add no liquid. Cook as directed.
From Rival Crock-Pot Cookbook
Servings: 1 servings
Pot Roast Of Beef Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Food historians have proved the existence of recipes back into the distant past, in fact as far into history as early Egypt, and possibly even further. Having said that, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language which describe the preparation 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 `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there are some interesting books which appeared in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich people of that period. Over the next few centuries, the powerful families of Europe strove to serve up the most extravagent meals, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The introduction of television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pot Roast Of Beef recipe.
