Product Recipes
- 4 lbs pot roast
- 1/2 tsp pepper
- 1/2 tsp ground cloves
- 1/2 tsp mace
- 1/2 tsp allspice
- 1 tbsp salt
- 1 large onion
- 1 or more garlic cloves
- 2 tbsps lemon juice
- 1 tbsp vinegar
- 1/2 cup canola oil
- flour
- 1 1/2 cups canned tomatoes or tomato juice
- 2 or 3 bay leaves
- carrots
- onions
- peeled potatoes
- Wipe meat with damp cloth.
- Mix dry ingredients and rub into cut surface.
- Chop onion and garlic fine, add lemon juice, vinegar and half of oil.
- Pour over meat, turning to cover well.
- Refrigerate 5 hrs; turning occasionally.
- When ready to cook, remove meat from marinade and sprinkle with flour.
- Heat other 1/4 cup oil in heavy pan over high heat.
- Sear meat on all sides until dark brown.
- Reduce heat.
- Add mariande, tomatoes and bay leaves.
- Cover and simmer 3 hours.
- Add carrots, onions and potatoes 45 mins before roast will be done.
- Serve with thickened gravy.
