Beef Pot-Roast
Arm pot-roast
MENU IDEA
Beef Pot-Roast
Noodles
Peas
Spinach-Radish Salad
Hard Rolls
Butter or Margarine
Pineapple Upside-Down Cake
Beverage
3 to 4-pound beef arm or blade pot-roast
2 tablespoons flour
2 teaspoons salt
¼ teaspoon pepper
3 tablespoons lard or drippings
¼ cup water
3 cups seasoned cooked noodles
1 12-ounce package frozen peas, cooked or 1 No. 303 can peas
2 tablespoons butter or margarine
Dredge pot-roast with seasoned flour and brown in lard or drippings. Add water, cover and simmer in a slow oven (300° F.) or on top of range 3 hours or until tender. Thicken cooking liquid for gravy, if desired. Combine noodles, peas and butter or margarine. Cook until heated through. Serve pot-roast on noodles and peas. 6 to 8 servings.