Beef Pot Roast in Tangy Sauce
Pound 2 lb. or larger beef rump or chuck roast. (Rolled roasts tied with string are very good.) Bring 1/4
cup 6% distilled vinegar and several crushed peppercorns, grains allspice and bay leaf to boil and scald meat.
Cover and refrigerate overnight or longer.
Remove from marinade, dry and lard with at least 8 sticks salt pork rolled in paprika. Roll in flour and brown on all sides in hot fat. Transfer meat to baking dish or Dutch oven and add the drippings.
Add 1 standard portion of diced soup greens (carrot, celery, parsnip, leek), 1-2 onions and (optional) 1 small kohlrabi and 1 small beet. Pour in 1
cup water and simmer covered on low heat or bake in 325° oven about 2 hrs, or until tender.
When roast is done, force pan drippings through sieve. If you have not used a beet among the vegetables, add 1-2
Tablespoons tomato concentrate and simmer sauce briefly.
Thicken with a little flour as needed or add a bit of boiling water if too thick. Salt & pepper to taste and pour over sliced roast. For a richer sauce, stir in a heaping
Tablespoon sour cream.
Note: In all roast beef recipes, for best results cook meat a day ahead and refrigerate overnight, as it slices best when cold. When ready to serve, place the slices in sauce or drippings and simmer 10-15