HERB POT ROAST
Author: 
Recipe type: Main Dish
 
Ingredients
  • 3 or 4 lb beef (arm blade)
  • 3 Tbsp. flour
  • 2 bay leaves
  • 1 tsp. salt
  • ½ tsp marjoram
  • ⅛ tsp black pepper
  • 3 Tbsp. lard or drippings
  • 1 bouillon cube
  • ½ tsp garlic salt
  • ½ cup hot water (or substitute red wine)
  • ½ tsp parsley flakes
  • ¼ tsp basil
Instructions
  1. The flour is for gravy, if desired, it's real good.
  2. Salt and pepper meat and brown in drippings.
  3. Dissolve bouillon cube in hot water; add with all the spices and salt to meat.
  4. Cover tightly; cook slowly, 3 to 3½ hours or until meat is tender.
  5. Discard bay leaves.
  6. Optional: Baste with white wine while cooking. May use beef stock base instead of bouillon cube. 1 tsp per 1 cube. May use ½ pkg. onion soup.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=1331