Beef Veal: Pot Roast 09 by Recipe Cottage

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	Pot Roast 09

		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. ~