Recipe - My Moms Pot Roast

Black pepper
Olive oil or butter
2 tablespoon Kitchen Bouquet (up to 3)
Three fourths cup Worcestershire sauce
Carrots
Potatoes
Pearl onions
More Worcestershire if
desired

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
heavybottomed pot. Add water to cover, 23 T Kitchen Bouquet and Three fourths 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 Three fourths 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 EATL Digest 14 Jan 97, by Tania Hewes
taniah@NSERV1.CLSI.US.GEAC.COM on Wed, 15 Jan 1997.