Gen Kidwell

Family Cookbook
by Gen Kidwell

Roast Beef
(three or four pound)

I like to cook rump roast but chuck or any other roast is great cooked this way.

I cook mine in a Dutch oven an antique that has been in our family since we have been married and was old when Mother gave it to us.
Any kind of heavy pan with a lid on it will work. I don't like to cook a roast like this in a crock pot.

Put about :
1/3 cup of cooking oil in bottom of pan flour
Season meat with salt and pepper

Put the roast in the hot pan and start browning the meat, do this on all sides and then add:

1 cup of chopped onions

Cook and stir them. This makes the meat so good and also the gravy.

After browning the meat put:

1 quart + 1 cup of water in the pan put the lid on and cook at 300 degrees for about 3 ½ hours.
(Very important, don’t let it boil dry. Keep an eye on it, if you are going to be leaving, just add a little extra water)

If the meat test's tender and the water level is down to about 3 cups, take it off the fire set meat out.

Jack slices ours thin with an electric knife against the grain, if you slice it with the grain it will be tough.

To the remaining broth add:

½ cup of water
3 rounded tablespoons of corn starch stirred in it.

I add about a teaspoon of salt and a teaspoon of pepper, when it thickens up you will have a meal fit for a King!!!

If you have a bigger piece of meat just increase the water and onions, and the rest of it.

This is great for left overs.

You can make hot beef sandwiches.

For a great stew, just add:
4 potatoes cut up
5 carrots sliced
2 cans of tomatoes (# 2 size)
1 cup of chopped onion
1 cup of sliced celery
1 big bell pepper cut up.

Cook the vegetables until they are tender add the meat and any gravy you have left and a stick of butter or margarine.
Make a big pan of corn bread to go with this!!

because HE lives...

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