Name: My Mom's Pot Roast
Ingredients: Black pepper; Olive oil or butter; 2 tb Kitchen Bouquet (up to 3); 3/4 c Worcestershire sauce; Carrots; Potatoes; Pearl onions; More Worcestershire if desired

Man’s happiness was never meant to be determined by his circumstances, and that is the fatal blunder that we all tend to make… Man’s happiness depends on one thing only – and that is his relationship to God!... We cannot get it anywhere else. We must come back to the soul and to God who made it. We were made for Him, we are meant for Him, we have a correspondence with Him, and we will never come to rest until, like that needle on the compass, we strike that northern point, and there we come to rest – nowhere else.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
	French		1	Servings

INGREDIENTS

		Black pepper
		Olive oil or butter
2	tb	Kitchen Bouquet (up to 3)
3/4	c	Worcestershire sauce
		Carrots
		Potatoes
		Pearl onions
		More Worcestershire if desired

INSTRUCTIONS

The advantage of this recipe is that it can make nearly any cut of meat
tender and juicy.
Sprinlle with black pepper an brown meat in minimal olive oil or butter in
heavy-bottomed pot. Add water to cover, 2-3 T Kitchen Bouquet and 3/4 c
Worcestershire sauce. Simmer, covered for 1.5 hours, keeping water about
level with top of roast, turning roast often. Add carrots, potatoes and
pearl onions, and more Worcestershire if desired. (I think my mom ends up
using about 1.5 cups by the time the pot roast is finished) Simmer covered
for about 1 hour, reducing liquid to about 3/4 inch in bottom of pot,
adding water only if necessary. Serve with cooking broth on the side.
Everyone has their favorite Worcestershire sauce. I find that Lea and
Perrins gives this pot roast a mildly spicy flavor, and French's a more
mellow flavor.
Posted to EAT-L Digest 14 Jan 97, by Tania Hewes
<taniah@NSERV1.CLSI.US.GEAC.COM> on Wed, 15 Jan 1997.

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