"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 to 5 pound roast (may use any of the following: POT, RUMP, ENGLISH OR EYE OF ROUND * I prefer to use a rump 1/2 cup cooking sherry 2 large onions or 6-8 baby (if using baby leave whole) 1 can consomme 1 bay leaves 1/2 cup brown sugar 1/2 cup of vinegar 3 tablespoons catsup
GRAVY: 2 tablespoons corn starch 1/2 cup water
1. In mixing bowl place all of the ingredients including onions and pour over roast 2. Place in preheated oven at 300ºF 45 minutes per pound. 3. Remove meat and thicken gravy. Add 2 tablespoons corn starch to 1/2 cup water. Make paste and use to thicken gravy.
This is Aunt Kelli's favorite. I had to make it for her on her birthday. The gravy from this roast is out of this world. It is a great company recipe.
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