Pot Roast
- 3 lbs. beef rump
- 3 cups boiling water
- 1 bay leaf
- 1 small onion
- Salt and pepper
- 2 small carrots
- 2 sprigs parsley
- 1⁄2 teaspoon celery seed, or
- 1⁄4 cup celery, cut in pieces
- Flour
- 1⁄2 teaspoon Worcestershire sauce
Have the butcher bone and roll the meat, dredge it well with salt, pepper, and flour, and brown it on all sides in a frying-pan with a little of the fat from the meat, or one or two tablespoons of beef drippings or pork fat. Put all the ingredients together in a small cooker-pail, let it simmer thirty minutes, set it into a larger pail of boiling water and put into a cooker for nine hours or more. Reheat it to boiling point; strain and thicken the liquor for gravy. Round of beef may be used for pot roast, but it is drier than the rump, which has some fat on it. Four or five pounds of rump will make three pounds when boned. Have the bone sent from the market to use for soup stock.
Serves ten or twelve persons.