Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 5 pounds | Beef chuck or rump roast |
| 4 \N | Anchovies, chopped (opt) |
| 1 \N | Onion, minced |
| 2 teaspoons | Salt |
| 1 \N | Bay leaf |
| 15 \N | Peppercorns |
| 1 tablespoon | Brown sugar |
| 1 tablespoon | Vinegar |
| 1 tablespoon | Whiskey |
| 1 cup | Water |
Servings: 6
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 2-½ 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.)