Beef Roast
Beef Roast
When canning was perfected in the late 19th century, many Amish cooks found that process to be the solution to having meat with a fresh— rather than smoked—flavor, year round. Until then, fresh meat was stored either under fat in the cellar or in the cool springhouse. Recalls one woman, “We had a big water trough in our pantry that was spring-fed. It was as long as a bathtub and we used that to cool food.”
Canning took away the pressure to use meat quickly before it spoiled. It provided the cook, too, with the prospect of a nearly instant meal, should drop-in company appear or other duties keep her preoccupied. Many Amish cooks still can meat since they are able to store it at home, in the absence of home freezers.
As important as preparing flavorful and tender meat is creating a good gravy. The cook, whether using fresh or canned meat, intends to have a rich broth to work with when the meat is finished cooking.
Ingrediënten
- beef roast
- salt and pepper to taste
- water
- flour use 2½ Tbsp. for each cup of water added after meat is finished roasting
- water
- salt and pepper to taste
Instructies
- Season roast on all sides with salt and pepper.
- Place in roast pan and add about ½ inch of water.
- Cover.
- Roast at 325°, allowing about 30 minutes per pound if the cut is a high quality (rib roast, for example); about 50–60 minutes per pound if the cut is less tender (a chuck or rump roast, for example).
- When meat is tender, remove it from the roasting pan.
- Mix or shake flour and additional water together until all lumps are gone.
- Stir into roast drippings in pan over low heat on top of the stove, until it comes to a boil and thickens slightly into a gravy.
- Taste and add more salt and pepper if needed.
- Slice meat onto platter, pour gravy into boat and serve.
Notes / Tips / Wine Advice:
For roast with bone, allow ⅓ lb. per serving.
For boneless roast, allow ¼ lb. per serving
For boneless roast, allow ¼ lb. per serving
