York Pot Roast, Spiced
- Ready In:
- 27hrs
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 5 lbs beef roast (either chuck or rump)
- 1 onion, peeled and sliced
- 3 bay leaves
- 1 teaspoon peppercorn
- salt and pepper, to taste
- vinegar
- water
- 1 tablespoon flour
- 1⁄3 cup water
directions
- Rub meat thoroughly with salt and pepper; place in a large, nonreactive dish.
- Add onion, bay leaves and peppercorns.
- Mix an equal portion of vinegar and water; pour over meat.
- Let stand in the refrigerator for 24 hours.
- Drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400F).
- When well browned, add a little of the spiced vinegar.
- Reduce heat to 300°F.
- Cover pan tightly and cook for approximately 3 hours or until meat is tender.
- Add more of the vinegar, if necessary.
- When cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water.
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RECIPE SUBMITTED BY
Molly53
United States