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A Recipe for Pot Roast

An unceremonious name indeed for a succulent, economical dish.  This one has an afterlife.  Use the leftover meat in a beef pie, or slice it for sandwiches.

  • 2 to 5-pound boneless cross rib, chuck, or shoulder-clod roast
  • 1 10-ounce can beef consommé, undiluted*
  • 2 t. lemon juice
  • 2 t. Worcestershire sauce
  • 2 to 4 bay leaves
  • 1 t. salt
  • 1/8 t. ground cloves
  • 2 garlic cloves, whole (optional)
  • two medium, quartered onions (optional)
  • whole carrots

Brown the meat on all sides, using a liberal amount of cooking oil.  After the meat is brown, pour off the excess oil and add the consommé, lemon juice, spices, and, if you wish, the garlic.  Cook, covered, for two hours in a 325-degree oven.  Now add the onions, if you are going to, and the carrots.  (The vegetables may be placed on top of the meat or directly in the broth– they do not have to be covered by the liquid.)  Continue to cook, covered, for an additional hour.

Remove the dish from the oven, pour off the broth, and leave the meat and vegetables covered while you make a luscious gravy from the broth.

*or two cubes of beef bouillon + 1 1/4 cups water

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