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| POT ROAST |
| 4 servings |
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| INGREDIENTS |
1/2 g red wine vinegar
1 C cumin, ground
1/3 C oregano, dried
2/3 C thyme, dried
1/3 C rosemary, dried
25 bay leaves
2/3 C beef base
water, boiling
1 beef chuck
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| METHOD |
| Put all ingredients into a pot or 1 gallon insert (add boiling water last
and enough to make 1 gallon of marinade).
Cut up large beef chuck into about 4 equal pieces. Season with salt.
Put into large pot (rondule=low sides and wide pot).
Bake seasoned beef chuck in oven at 350 degrees for 1 hour.
After 1 hour pour in marinade and cover with a sheet pan or lid.
Bake for an additional 3 hours.
Taste and be sure beef is tender. |
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