Larded Pot Roast Recipe
Ingredients
2 tablespoons chopped parsley
1 garlic clove, minced
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1/3 cup chopped onion
1/4 cup lemon juice
1 boned rump pot roast, 4 to 5 pounds
6 lemon slices
1/4 pound fat bacon, cut in strips
3 tablespoons fat
1 cup stock or water
3 tablespoons dry white wine
Directions
Combine first 7 ingredients in deep bowl; add meat.
Place lemon slices over meat; let stand for 1 hour, turning occasionally; remove meat.
Reserve marinade.
Discard lemon slices, cut 1 1/2-inch slits in meat.
Insert bacon strips, brown meat in fat on all sides about 20 minutes in deep kettle or Dutch oven.
Add stock and wine to reserved marinade, pour over roast; cover.
Simmer for 4 to 4 1/2 hours, strain gravy.
Thicken if desired.
Serve with roast.
Place lemon slices over meat; let stand for 1 hour, turning occasionally; remove meat.
Reserve marinade.
Discard lemon slices, cut 1 1/2-inch slits in meat.
Insert bacon strips, brown meat in fat on all sides about 20 minutes in deep kettle or Dutch oven.
Add stock and wine to reserved marinade, pour over roast; cover.
Simmer for 4 to 4 1/2 hours, strain gravy.
Thicken if desired.
Serve with roast.
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