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Recipe Name: York Pot Roast, Spiced Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

5 Pound(s) beef
1 Onion, sliced
3 Bay leaf
1 Teaspoon(s) Peppercorns, black
Salt & pepper
** My notes: I used red wine vinegar and marinated the meat in
therefrigerator for a little over 24 hours. I added a little red wine
whenmaking the gravy. Rub the meat thoroughly with the salt and pepper
andput in an earthen dish. Add the onion, bay leaves and peppercorns.
Takeequal parts of vinegar and water and pour over the meat. Let stand
inthis liquid for 24 hours. Put meat in a roasting pan and sear well
inoven at 400-F. When well browned, add a little of the spiced
vinegar.Cover pan tightly and cook slowly for 3-1/2 hours or until meat
istender. Add more of the vinegar if necessary. When cooked, remove
meatto a platter and thicken liquid with 1 Tbsp flour. Source:
PennsylvaniaDutch Cook Book - Fine Old Recipes, Culinary Arts Press,

Nutrition (calculated from recipe ingredients)
Calories: 6043
Calories From Fat: 4339
Total Fat: 469g
Cholesterol: 1701mg
Sodium: 1570.8mg
Potassium: 6128mg
Carbohydrates: 13g
Fiber: 2.7g
Sugar: 5.2g
Protein: 402.8g

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