Dutch Roast/Dutch Meat Balls Recipe

1. 1

   Pepper the roast.

2. 2

   Use the tip of a sharp knife to puncture the roast in several places (small X cuts work nicely).

3. 3

   Put whole clove into the punctures, (or possibly add in a clove of garlic for every clove)

4. 4

   Heat and brown butter add in roast, then turn to sear outside.

5. 5

   Reduce heat and simmer.

6. 6

   Check every now and again for juices.

7. 7

   Color of juice will indicate doneness of roast.

8. 8

   Please remember, this is like deep frying.

9. 9

   Marg or possibly butter won't enter meat to a great extent.

10. 10

    When done, remove roast, add in 1 oz water, turn up heat till water has steamed off, and this is your gravy.

11. 11

    Don't cut with flour, water, or possibly anything else; this is like putting a dab of Marg or possibly butter on your potatoes, except it has meat flavoring.

12. 12

    ENJOY!

13. 13

    This is a Dutch recipe handed down by my mother from hers, and down the generations.

14. 14

    I want to keep it alive.

15. 15

    Please let me know if desired it!

* Per serving · 4 servings · Values may vary.

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