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Larded Herb Pot Roast

chef.expert's picture
Ingredients
  Beef roast 4 Pound
  Salt pork 1⁄4 Pound
  Basil 1 Teaspoon
  Ground sage 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon
  Fat 1 Tablespoon
  Water 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut gashes in beef about 3 inches long and 1 inch deep with a sharp knife.
2) Slice salt pork into 5 or 6 strips.

MAKING
3) Mix together herbs and use this mixture to coat both sides of salt-pork strips.
4) Fill the gashes in beef with these strips and tie with toothpicks.
5) Coat the beef with flour.
6) In a heavy kettle, brown the meat on all sides in fat and season with salt and pepper.
7) Add in water after placing a trivet in bottom of kettle under meat.
8) Simmer, covered for 4 to 4 1/2 hours and if necessary add more water and remove meat from heat.
9) If desired, use a flour-and water paste to thicken liquid and add salt and pepper to taste.

SERVING
10) Serve meat with hot gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Servings: 
4

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