York Pot Roast, Spiced

Total Time: 27 hrs
Preparation Time: 24 hrs
Cook Time: 3 hrs

Ingredients

• Servings: 10


• 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

Recipe

• 1 rub meat thoroughly with salt and pepper; place in a large, nonreactive dish.


• 2 add onion, bay leaves and peppercorns.


• 3 mix an equal portion of vinegar and water; pour over meat.


• 4 let stand in the refrigerator for 24 hours.


• 5 drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400f).


• 6 when well browned, add a little of the spiced vinegar.


• 7 reduce heat to 300°f.


• 8 cover pan tightly and cook for approximately 3 hours or until meat is tender.


• 9 add more of the vinegar, if necessary.


• 10 when cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water.