{"id":66,"date":"2009-05-28T02:10:20","date_gmt":"2009-05-28T09:10:20","guid":{"rendered":"http:\/\/nomad.yosemite.net\/?p=66"},"modified":"2009-05-28T07:57:36","modified_gmt":"2009-05-28T14:57:36","slug":"a-recipe-for-pot-roast","status":"publish","type":"post","link":"http:\/\/nomad.yosemite.net\/?p=66","title":{"rendered":"A Recipe for Pot Roast"},"content":{"rendered":"<p style=\"text-align: left;\">An unceremonious name indeed for a succulent, economical dish.\u00c2\u00a0 This one has an afterlife.\u00c2\u00a0 Use the leftover meat in a beef pie, or slice it for sandwiches.<\/p>\n<ul>\n<li>2 to 5-pound boneless cross rib, chuck, or shoulder-clod roast<\/li>\n<li>1 10-ounce can beef consomm\u00c3\u00a9, undiluted*<\/li>\n<li>2 t. lemon juice<\/li>\n<li>2 t. Worcestershire sauce<\/li>\n<li>2 to 4 bay leaves<\/li>\n<li>1 t. salt<\/li>\n<li>1\/8 t. ground cloves<\/li>\n<li>2 garlic cloves, whole (optional)<\/li>\n<li>two medium, quartered onions (optional)<\/li>\n<li>whole carrots<\/li>\n<\/ul>\n<p>Brown the meat on all sides, using a liberal amount of cooking oil.\u00c2\u00a0 After the meat is brown, pour off the excess oil and add the consomm\u00c3\u00a9, lemon juice, spices, and, if you wish, the garlic.\u00c2\u00a0 Cook, covered, for two hours in a 325-degree oven.\u00c2\u00a0 Now add the onions, if you are going to, and the carrots.\u00c2\u00a0 (The vegetables may be placed on top of the meat or directly in the broth&#8211; they do not have to be covered by the liquid.)\u00c2\u00a0 Continue to cook, covered, for an additional hour.<\/p>\n<p>Remove the dish from the oven, pour off the broth, and leave the meat and vegetables covered while you make a luscious gravy from the broth.<\/p>\n<p>*or two cubes of beef bouillon + 1 1\/4 cups water<\/p>\n<p style=\"text-align: left;\">\n","protected":false},"excerpt":{"rendered":"<p>An unceremonious name indeed for a succulent, economical dish.\u00c2\u00a0 This one has an afterlife.\u00c2\u00a0 Use the leftover meat in a beef pie, or slice it for sandwiches. 2 to 5-pound boneless cross rib, chuck, or shoulder-clod roast 1 10-ounce can beef consomm\u00c3\u00a9, undiluted* 2 t. lemon juice 2 t. Worcestershire sauce 2 to 4 bay [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-66","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=\/wp\/v2\/posts\/66","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66"}],"version-history":[{"count":6,"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=\/wp\/v2\/posts\/66\/revisions"}],"predecessor-version":[{"id":68,"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=\/wp\/v2\/posts\/66\/revisions\/68"}],"wp:attachment":[{"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nomad.yosemite.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}