{"id":6873,"slug":"rolled-beef-pot-roasted","title":"ROLLED BEEF--POT-ROASTED","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound and one-half of tenderloin","parsley (sprinkle)","onion (sprinkle)","pepper and salt","soup stock (or water)","carrot","bay leaf","tomato or brown sauce (for serving)"],"ingredients_norm":["and half of tenderloin","parsley","onion","pepper and salt","soup stock","carrot","bay leaf","tomato or brown sauce"],"steps":["Take one pound and one-half of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll and tie it.","Place it in a pan with soup stock (or water if you have no stock), carrot and bay leaf and pot roast for one and one-half hours.","Serve with tomato or brown sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w22:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ea9b469c0b5b0e8d8b598b4190dd9f77cb851d380de4956df8dbfbdeb5022c75","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rolled-beef-pot-roasted"}