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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.