Larded Pot Roast
|Chopped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Boned rump pot roast||5 Pound (1 Boned Rump Pot Roast)|
|Bacon fat||1⁄4 Pound, cut into strips|
|Stock/Water||1 Cup (16 tbs)|
|Dry white wine||3 Tablespoon|
Combine first 7 ingredients in deep bowl; add meat.
Place lemon slices over meat; let stand for 1 hour, turning occasionally; remove meat.
Discard lemon slices, cut 1 1/2-inch slits in meat.
Insert bacon strips, brown meat in fat on all sides about 20 minutes in deep kettle or Dutch oven.
Add stock and wine to reserved marinade, pour over roast; cover.
Simmer for 4 to 4 1/2 hours, strain gravy.
Thicken if desired.
Serve with roast.