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Recipe: Quality Pot Roast (using chuck roast and raisins, 1960's)

Main Dishes - Beef and Other Meats
QUALITY POT ROAST

1 (4 or 5 lb.) chuck roast
2 tbsp. drippings
2 onions, sliced
1 clove garlic, sliced
Salt and pepper
1/2 cup raisins
2 bay leaves
1 cup boiling water
Flour (as needed)

Brown meat on all sides. Remove beef from pan; reserve 2 tablespoons drippings.

Brown onions and garlic in drippings. Season with salt and pepper.

Add raisins, bay leaves and 1 cup boiling water. Cover tightly and simmer at very low heat for 3 hours or until tender.

Remove meat and keep warm. Strain and measure liquid; return liquid to pan. For each cup of liquid add 2 tablespoons flour. Cook until thickened, stirring constantly.

Serve gravy with meat.

SERVING SUGGESTION:
Garnish with cooked corn and spiced red crab apples.

Note: Cooking time may be shortened with use of pressure sauce pan. Follow directions according to individual cooker.

Makes 6-8 servings
From: Faith's Collection at Recipelink.com
Source: Recipe card: California Cattlemen's Association, 1960's
MsgID: 019732
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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