5 pound pot roast
enough liquid made up of half and half of wine vinegar and water to cover meat (approx. 1 ½ qrts of each)
2 teaspoons salt
1 large onion, sliced
2 bay leaves
peppercorns
3 ½ tablespoons cornstarch mixed with ½ cup cold water
Instructions
Place meat in non-metal bowl, and combine other ingredients except cornstarch. Pour over meat to cover.
Put bowl in refrigerator and let stand 3-4 days, turning meat daily. At end of this time, take meat from bowl and dry off, straining and reserving brine.
Brown on all sides and cook like pot roast with about 3 cups reserved brine.
Simmer, covered for about 4 hours, adding more liquid if necessary.
Remove meat from pot.
Add cornstarch and water to liquid in pot. Add reserved brine if necessary to bring up volume to 3 ½ cups.
Simmer, stirring, until gravy thickens.
Serves 15
Nutritional Information
Per Serving:
202 calories
25g protein
7g fat
794mg sodium
8g carbohydrate
Submitted By: Genie
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