Potted Beef Roast

Photo: flickr user ndrwfgg

Ingredients

cup Worcestershire sauce

2 - 3 cloves garlic, minced

1/2 teaspoon ground black pepper

2 1/2 - 4 lb. lean beef roast

3 tablespoons butter

3/4 pound sm. white onions (optional)

1 tablespoon meat extract

cup all purpose flour

11 ounces can beef bouillon

2 1/2 cups red burgundy or bordeau

1 1/2 lbs. fresh mushrooms, sliced (optional)

1 tablespoon fresh parsley, chopped

Preparation

The night before or 4 hours before cooking make in glass dish marinade of first 3 ingredients. Lay meat in mix; turn to coat both sides. Cover and refrigerate, turning meat at least once. To prepare, remove meat from marinade and pat dry. Brown meat on all sides in butter in Dutch oven or other deep pan suitable for oven. Remove meat from pan and brown the onions, if using. Remove pan from heat. Stir in extract, then stir in flour, blend