KATHERINE PARK’S POT ROAST
Select a rump, sirloin tip, or bottom round roast. Salt and pepper generously. Put just enough olive oil to cover the bottom of a heavy pot. Put the burner on high and brown every side. Do not leave unattended until all is browned. Put water in pot to de-glaze. Return roast to pot and add enough water until about two thirds of meat is covered. Cover tightly and cook on low heat for several hours—time depends on size of roast. When tender, remove the meat and thicken gravy with flour or corn starch.
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