COUNTRY-STYLE POT ROAST

By curly

Ingredients

• 2 cups water
• 2 cups vinegar
• 6 medium onions, thinly sliced
• 12 whole peppercorns
• 4 bay leaves
• 4 whole cloves
• 2 tsps salt
• 1 tsp Worcestershire sauce
• ½ tsp pepper
• ½ tsp garlic powder
• 1 boneless roast (3-1/2 to 4 pounds)
• 2 Tbsps vegetable oil
• 10 medium carrots, cut into 1-inch chunks
• 5 to 7 Tbsps cornstarch
• 1/3 cup cold water

Preparation

Step 1

In a large re-sealable plastic bag or deep glass bowl, combine the first 10 ingredients; mix well. Add the roast. Cover and refrigerate for 24 hours. Remove roast, reserving the marinade. In a Dutch oven, brown roast in oil; drain. Add marinade and carrots; bring to a boil. Reduce heat; cover and simmer for 3 ½ to 4 hours or until meat is tender. Remove roast and keep warm.


Strain cooking juices; discard the vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; boil and stir for 2 minutes. Slice roast; serve with the gravy.