Pot Roast
Select 2-lb. boneless chuck roast. Brown pot roast
well in hot fat in Dutch oven or heavy kettle, 15 to
20 min. on each side. As each side is browned, salt
and pepper generously. Set pot roast on low rack or
on one improvised from jar lids punched with holes,
to prevent burning. Add 1/2 cup water, Cover tightly
and simmer over low heat 2 1/2 to 3 hr., until fork
tender. Check now and then and add only enough
water to keep meat from sticking to kettle. About
45 min. before roast is done, add 2 to 4 small peeled
onions and 4 to 5 medium carrots; sprinkle vegeta-
bles lightly with salt. Serve hot with Kettle Gravy
(p. 121). 2 generous servings.


         Electric Skillet Pot Roast
Use same amount of meat and vegetables as for Pot
Roast (above). Brown roast in electric skillet heated
to 375 F. After browning on all sides, season with salt
and pepper. Lower heat to 225 F. Place onions around
meat; season with salt. Add no water. Keeping vent
closed, cook covered 2 hr., or until meat is tender.
One hr. before roast is done, add carrots; sprinkle
lightly with salt. Serve hot with Pan Gravy (p. 121).