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RECIPES FROM THE WORLD OVER -> CULTURAL RECIPES FORUM -> POT ROAST TEXAS STYLE
Post Info TOPIC: POT ROAST TEXAS STYLE
LESLIE ANN


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POT ROAST TEXAS STYLE
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4-5 Pound blade pot roast
2 tablespoons flour
1 teaspoons chili powder
1 tablespoon paprika
2 teaspoons salt
3 tablespoons lard or drippings
2 medium onions
16 cloves
about 3-4 cups water or beef bouillion
1 cinnamon stick
Extra 2 tablespoons flour
Extra 1/4 cup water

Trim meat if necessary.  Combine flour, chilir powder, paprika and salt.  Dredge pot roast with seasoned flour.  Brown pot roast in lard.  Pour off drippings.  Stud each onion with 8 gloves.  Add enough water to come up about half way on the meat with onions and cinnamon stick.  Cover and cook slowly 2 1/2 - 3 hours or until tender.  Remove meat to hot platter.  Discard onions and cinnamon stick.  Measure cooking liquid and discard fat from surface, add water to make 2 cups.  Mix extra flour and extra 1/4 cup water.  Add to cooking liquid and cook, stirring constantly, until thickened.  Serve pot roast with frijoles.  Serves 8-10 Texans and friends.

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