Ingredients:
1 tablespoon butter
5 lbs boneless beef chuck roast or 5 lbs rump roast
4 anchovies, chopped (optional)
1 onions, minced
2 teaspoons salt
1 bay leaves
15 peppercorns
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon whiskey
1 cup water
Directions:
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).
Servings: 6
Time preparation: 20 min.
Time total: 140 min.