U.S.89 Kanab, Utah
Ann Murr
5 Lbs Beef Roast, Bone –
In or 3 ½ Lb LEAN Boneless
Pot Roast (Chuck is too FAT)
1 Quart Water
1 ½ Tablespoons Seasoned Salt
1 Tablespoon Sugar
1 Large Rib Celery, Diced Fine
2 Decent Sized Onions, Sliced
1 Teaspoon Pepper
½ Teaspoon Curry Powder
Let roast stand in mixture of all
other ingredients for 24 hours
(Refrigerate) Turn several times.
Preheat oven to 325 degrees.
Remove meat and sear in 2
Tablespoons margarine in heavy
big pot until quite dark. Watch
closely. Pour the marinade over
the meat. Cover and bake about
3 hours in 325 degree oven.
Remove meat when tender.
Mix 2-3 tablespoons “soup
and gravy flour” with a little
cold water and add to gravy,
cooking until thick. Serve with
noodles or spoon bread and
about 1 lb carrots, steamed
about 25 minutes in a separate
pot. Allow about ½ lb boneless
meat per person.