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SPICED POT ROAST
2 lb. boneless chuck beef
1 bay leaf
Salt, pepper, vinegar, water
1 med. onion, sliced
1 tsp. whole pepper berries
Rub meat with salt and pepper and place in china or glass
bowl. Add onion, bay leaf, and whole pepper berries, marinate
meat in equal parts vinegar and water for 24 hours. Drain and
reserve liquid. Place meat in roasting pan, sear well. Add 3
tablespoons spiced vinegar mixture. Cover and cook in slow oven
for 1 1/2 hours. Yield: 8 servings. Exchange one 3-ounce serving
or 3 slices each measuring 4 x 2 x 1/4 inches for 3 meat exchanges.
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