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Marinated Pot Roast

1 cup water
2 cups light ale
4 tablespoons olive oil
1 thinly sliced Spanish onion
6 sliced carrots
2 bay leaves
6 peppercorns
2 cloves
1 teaspoon allspice
salt and pepper to season

Combine these ingredients and marinate the beef for three
days in the refrigerator, turning the meat once or twice
daily.

4 lb.rump roast
4 tablespoons olive oil (optional)
2 tablespoons flour
2 tablespoons table cream
2 tablespoons brown sugar

After the rump pot roast has marinated for three days, remove from
the liquid and drain, reserving the marinade. If you are using a
traditional Dutch oven or pot roast "pot", heat the olive oil in
it and brown the beef on all sides. Then pour one cup of the
marinade, with the vegetables and seasonings, over the- meat once
more. Cover, and simmer for two hours over a very low heat, adding
the marinade juices when necessary, to keep the roast moist.

Sprinkle the meat with brown sugar and continue to simmer for 15
minutes, turning the meat untiI the sugar has melted and browned.

To the marinade juices that you have left, gradually add flour,
stirring until smooth. Then pour over the roast. Simmer for a
further 15 minutes.

Just before serving, put a strainer over a second pot and strain
off the juices into his pot Return the sliced carrots and onions
to this stock, stir in table cream, warm and pour into a heated
sauce boat. Serve at once.

With the marinated beef, we sometimes serve a mixture of glazed
vegetables, carrots, onions, beetroots and celery cooked, then
tossed in two tablespoons of melted butter into which is stirred
1/3 cup of sugar and 1 tablespoon of water.

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