Iron Pot Beef (Beef a la mode)



Recipe By : Out of Kentucky Kitchens

Serving Size : 8 Preparation Time :0:00



4 pounds top round roast -- no less

1/2 teaspoon freshly ground black pepper

1/4 cup vinegar

3/4 cup full-bodied red wine

2 cloves garlic -- pressed

1 medium yellow onion -- sliced thin

2 bay leaves

4 cloves

2 allspice berries

1/2 teaspoon ground mace

1 1/2 teaspoons Italian seasoning

1/2 large lemon -- sliced thin

Flour for dusting

Vegetable oil -- or fat

Salt

Water and wine mixture

4 large carrots -- slice diagonally

2 large yellow onions -- sliced



Rub meat with black pepper and place in a large plastic airtight bag

with the next 10 ingredients (through sliced lemon). Seal out air and

refrigerate no less than 24 hours, making sure marinate covers all the

meat. 2 or up to 3 days would be better, turning meat occasionally,

so marinate goes through it.



Remove meat, pat dry, dust liberally with flour and brown it in hot

oil in a large Dutch oven. Combine marinate with enough water/wine

mixture to equal 2 cups. Add carrots and onions. Cover and cook in a

low oven 250 degrees until meat is very tender or alternately, simmer

on low for 4 hours or until tender. Check liquid level from time to

time and add 4 more onions, 4 carrots and a couple of celery ribs

30-45 minutes before serving.



NOTES : Do not use a small roast. The meat is delicious sliced cold.