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Larded Pot Roast

Whats.Cooking's picture
Ingredients
  Chopped parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  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)
  Lemon slices 6
  Bacon fat 1⁄4 Pound, cut into strips
  Fat 3 Tablespoon
  Stock/Water 1 Cup (16 tbs)
  Dry white wine 3 Tablespoon
Directions

Combine first 7 ingredients in deep bowl; add meat.
Place lemon slices over meat; let stand for 1 hour, turning occasionally; remove meat.
Reserve marinade.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
12

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