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Creamy
Pot Roast
| 4 to 5 pound beef rump
1 quart buttermilk Flour 4 tablespoons shortening 4 teaspoons salt Pepper 1 pint milk Soak beef rump in buttermilk overnight. Remove meat from buttermilk and dredge with flour. Brown in hot shortening on all sides. Season with salt and pepper. Add ½ c. of buttermilk in which meat soaked. Cover tightly. Simmer until tender, allowing 45 minutes to 1 hour per pound. When additional moisture is required, add more buttermilk. When the pot-roast is ready to serve, there should be about 1 cup of liquid in kettle. Remove meat. Add 1 pint of milk or cream to liquid. Allow it to cook down to consistency of thin gravy. |
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