Lyons Family Cookbook

Pot Roast

2 1/2

lbs

top sirloin roast (2 1/2 - 3 lbs.)

6

onions

1

Tbs

Grape seed oil or Canola oil

1

Tbs

catsup

1

Tbs

worcestershire sauce

1

bay leaf

3

Tbs

flour

salt and pepper

.

.

--- TO POT ADD ---

1

Tbs

catsup

1

tsp

worcestershire sauce

1/2

tsp

black pepper

1

bay leaf

1 1/2

cups

water

--- THICKEN GRAVY ---

3

Tbs

flour

1/2

cup

water ( 1/2 - 3/4 cup )

1

Trim off all fat from meat. Wash meat, salt meat lightly, and let stand for 1/2 hour. Cut onions into rings and place aside. Put 1 tbsp Grape Seed Oil (or Canola Oil) in large pot, and sear meat over high heat until all sides are well browned. Remove meat from pot.

2

To pot add 1 tbsp catsup, 1 tsp Worcestershire sauce, 1/2 tsp black pepper, 1 bay leaf, and 1 1/2 cup water. Put meat back in pot. Cover meat with onions, making sure that all sides and spaces around meat are filled with onion rings. Cover pot, and simmer slowly for 2 hours, 1 hour on each side, until tender. Add a little water if gravy is too thick, or if water evaporates.

3

THICKEN GRAVY: In a jar mix 3 T flour, 1/2 - 3/4 Cup water. Shake well and add to gravy and stir.

Source

Source: Alice Lyons