| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Meat | 8 | Servings |
INGREDIENTS
| 1 | (4-lb) pot roast or rump roast | |
| 1 | Onion; thinly sliced | |
| 2 | Cloves garlic; chopped | |
| 2 | ts | Seasoning salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Olive oil |
| 3 | tb | Wine vinegar |
| 2 | tb | Vegetable oil |
| 1 | c | Water |
| 1 | tb | Dijon mustard; mixed with |
| 1 | c | Water |
INSTRUCTIONS
In a large bowl, marinate meat in onion, garlic, salt, pepper, oil and vinegar. Marinate at least 2 hours, turning meat at least once. Drain and save marinade. In a Dutch oven, heat vegetable oil, add meat and brown on all sides. Add marinade and 1 cup of water, cover tightly and simmer for 3 or more hours until meat is tender. Add mustard to meat and cook until liquid is reduced and sauce is thickened somewhat. To serve, carve meat in thin slices and pour sauce over the slices. Yield: 8 to 10 servings. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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