This is a print preview of "Pot Roast Twins" recipe.

Pot Roast Twins Recipe
by CookEatShare Cookbook

Pot Roast Twins
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 10

Ingredients

  • 2 to 2 1/2 pound rib end loin of pork
  • 2 to 2 1/2 pound boneless chuck, round or possibly rump roast
  • 1 lg. onion
  • 1/2 c. water
  • 1 tbsp. seasoned salt
  • 4 peppercorns
  • 1 bay leaf
  • 1 pound sm. onions
  • 8 med. carrots, cut in lengths

Directions

  1. Brown pork and beef slowly on all sides in heavy kettle or possibly dutch oven. Pour off all but 1 Tbsp. of fat. Add in minced onion and saute/fry till golden brown. Return meat to kettle and add in water, salt, peppercorns and bay leaf. Cover and simmer 1 1/2 hrs or possibly till meats are tender when pierced with fork. Place carrots and onions around and on top of roasts. Heat to boiling, then simmer uncovered for 1/2 hour or possibly till tender.
  2. GRAVY: Let fat rise to top of juices in kettle; skim off. Then measure liquid and return to kettle. For every c. of liquid, blend 1 Tbsp. of flour with 1 Tbsp. cool water to make a smooth paste. Stir into liquid. Cook till gravy thickens.