1 beef round rump or chuck roast, boneless (3 ½ pounds)
3 tablespoons salad oil or ¼ pound salt pork, diced
Bouillon or meat broth (about 1 ½ cups)
1 bay leaf
2 onions, quartered
2 carrots, cut in pieces
½ teaspoon salt
½ teaspoon coarse pepper
Flour
Salt and pepper
1. Brown the beef in oil. Add ¼ cup bouillon, bay leaf, onions, carrots, salt, and pepper; cover and simmer 2½ hours, basting with additional bouillon to prevent burning.
2. Sprinkle flour over meat and turn it over. Sprinkle with more flour. If necessary, add more bouillon for the sauce. Cook uncovered 30 minutes. Serve the pot roast with noodles or potatoes and any kind of vegetables.
8 TO 10 SERVINGS
Pot Roast with Sour Cream: Prepare Beef Pot Roast as directed. Add 1 1/2 cups sour cream instead of bouillon after flouring the meat. Finish cooking as directed.
Pot Roast with Sour Cream and Pickles or Mushrooms: Prepare Beef Pot Roast as directed. Add 1 1/ 2 cups sour cream instead of bouillon after flouring the meat. Then stir in 2/3 cup chopped dill pickles or 1 cup sliced mushrooms. Finish cooking as directed.