York Pot Roast, Spiced

1. 1

   Rub meat thoroughly with salt and pepper; place in a large, nonreactive dish.

2. 2

   Add onion, bay leaves and peppercorns.

3. 3

   Mix an equal portion of vinegar and water; pour over meat.

4. 4

   Let stand in the refrigerator for 24 hours.

5. 5

   Drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400F).

6. 6

   When well browned, add a little of the spiced vinegar.

7. 7

   Reduce heat to 300F.

8. 8

   Cover pan tightly and cook for approximately 3 hours or until meat is tender.

9. 9

   Add more of the vinegar, if necessary.

10. 10

    When cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water.

* Per serving · 4 servings · Values may vary.

No additional tips available.