1 T Butter 5 lb Beef chuck or rump roast
4 ea Anchovies, chopped (opt) 1 ea Onion, minced
2 t Salt 1 ea Bay leaf
15 ea Peppercorns 1 T Brown sugar
1 T Vinegar 1 T Whiskey
1 c Water
- Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides.
- Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender.
- Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.)
