We have for you today a delicious recipe from april 1950. To make this pot roast you need 4 to 5 lbs. round, rump, chuck or heel of round beef. Use a deep, heavy pan. Brown meat on all sides in 1/4 cup drippings or shortening.
Add:
2 medium onions, sliced
2 cand os tomato sauce
2 cups of water
1 tsp. salt
8 cloves
1/4 tsp. pepper
1/4 tsp. ginger
Cover tightly. Simmer over low heat 3 to 3 1/2 hours or till tender. Add:
6 to 8 potatoes, pared and halved
6 to 8 carrots, halved
1 tsp. salt
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