Recipe: Pot Roast with Tomato Gravy (1960's)

POT ROAST WITH TOMATO GRAVY

1 (3 to 4 pound) beef arm or blade pot-roast
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon garlic salt
3 tablespoons lard or drippings
1 large onion, sliced
1/2 of a 10 1/2 ounce can (or 3/4 cup condensed consomme)
1/4 cup water
1 tablespoon Worcestershire sauce
1 (6 ounce) can tomato paste
1/2 cup sliced ripe olives
1/2 cup dairy sour cream

Combine 1/4 cup flour, salt, pepper and garlic salt. Dredge pot-roast in seasoned flour and brown in lard or drippings. Pour off drippings.

Add onion, consomme, water and Worcestershire sauce. Cover tightly and cook slowly 3 hours.

Add tomato paste and olives and cook 1/2 hour or until meat is tender. Remove meat to warm platter.

Thicken cooking liquid with additional flour for gravy if necessary. Stir a small amount of gravy into sour cream and add mixture to remaining gravy. Cook just until heated through.

Note: Just heat this tomato gravy until warmed through
to keep the sour cream from separating.

Makes 6-8 servings
Source: Schenectady Gazette, April 19, 1962