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Melt shortening in a heavy kettle. Add meat and brown well on each side. Add onion, bay leaf, salt, and 3/4 cup water. Cover and simmer 1 hour. Mix together and add brown sugar, vinegar, catsup and raisins. Cover and continue simmering about 1 hour, or until meat is fork tender. Remove pot roast to a hot platter. To make a gravy, skim off excess fat from broth remaining in kettle, leaving about 1 tablespoon fat. Gradually combine 1/2 cold water with cornstarch. Mix until smooth. Add to broth and stir until gravy is clear and thickened. Serve gravy over roast.
Sweet and Sour Pot Roast
3 1/2 lb. beef pot roast, cut 2 inches thick
2 T. shortening
1 med. onion, chopped
1 bay leaf
1 tsp. salt
3/4 cup water
1 T. brown sugar
1 T. vinegar
3 T. catsup
1/3 cup raisins
1/2 cup cold water
1 T. cornstarch
Melt shortening in a heavy kettle. Add meat and brown well on each side. Add onion, bay leaf, salt, and 3/4 cup water. Cover and simmer 1 hour. Mix together and add brown sugar, vinegar, catsup and raisins. Cover and continue simmering about 1 hour, or until meat is fork tender. Remove pot roast to a hot platter. To make a gravy, skim off excess fat from broth remaining in kettle, leaving about 1 tablespoon fat. Gradually combine 1/2 cold water with cornstarch. Mix until smooth. Add to broth and stir until gravy is clear and thickened. Serve gravy over roast.
