Pot Roast Twins Recipe

• 2 to 2 1/2 pound rib end loin of pork
• 2 to 2 1/2 pound boneless chuck, round or possibly rump roast
• 1 lg. onion
• 1/2 c. water
• 1 tbsp. seasoned salt
• 4 peppercorns
• 1 bay leaf
• 1 pound sm. onions
• 8 med. carrots, cut in lengths

1. Brown pork and beef slowly on all sides in heavy kettle or possibly dutch oven.
2. Pour off all but 1 Tbsp.
3. of fat.
4. Add in minced onion and saute/fry till golden brown.
5. Return meat to kettle and add in water, salt, peppercorns and bay leaf.
6. Cover and simmer 1 1/2 hrs or possibly till meats are tender when pierced with fork.
7. Place carrots and onions around and on top of roasts.
8. Heat to boiling, then simmer uncovered for 1/2 hour or possibly till tender.
9. GRAVY: Let fat rise to top of juices in kettle; skim off.
10. Then measure liquid and return to kettle.
11. For every c. of liquid, blend 1 Tbsp.
12. of flour with 1 Tbsp.
13. cool water to make a smooth paste.
14. Stir into liquid.
15. Cook till gravy thickens.

loin of pork, boneless chuck, onion, water, salt, peppercorns, bay leaf, onions, carrots

Taken from cookeatshare.com/recipes/pot-roast-twins-23072 (may not work)