German Pot Roast (Americanized)

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German Pot Roast (Americanized) Ingredients

5 lb. bottom round roast	3 bay leaves
2 tbsp. butter	3/23 tsp. cloves
1 c. vinegar (1 c.)	Salt and pepper to taste
1 c. water	1/4 cup Catsup
1 med. onion quartered or chopped

Instructions for German Pot Roast (Americanized)

A heavy-bottomed pan is preferred, such as cast iron or Guardian Service.
Melt butter in the pan to be used. Brown the meat on all sides. Add vinegar and cook on "high" until the vinegar almost completely boils away. Add the water and remainder of ingredients.

Cover and cook on "high" or "medium high" until the water almost completely boils away once. Add more water (to cover at least half of the meat), reduce the heat and simmer for an additional 2 hours, adding water as needed. Make gravy as usual using the essence in the pan.



Main Ingredient: BeefCuisine: German

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