Recipes from the Grapevine Cottage

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Pot Roast

Long-time wine club member Barry Dreikorn dropped off two handwritten recipes from his wife Patricia when he picked up last month's wine. We tried this one last Sunday and "Oh Wow!" We know that the ingredients sound strange but she says she has been preparing this since 1971, and now we know why. Linda followed this recipe to the letter. Trust us, it's that good....

Serves 4 - 6


2 tablespoons cooking oil (we used olive oil)
3 1/2 pounds sirloin or eye round roast
1 small onion chopped
1 1/2 teaspoon salt
3 anchovies
4 tablespoons vinegar
2 tablespoons honey
16 peppercorns
16 allspice cloves
2 bay leaves
1 can beef broth
2 tablespoons flour
1/4 cup water


Heat the oil in an ovenproof casserole or Dutch oven, brown the roast well on all sides. Add all other ingredients except the flour and water to the pan, cover, and place in a 350 degree oven. Cook for 2 1/2 hours, replenishing the liquid with water if it boils down.

Remove roast to a serving platter and hold in the oven while you make the gravy. Place the casserole on a stove top burner and dissolve the flour in 1/4 cup water and add it to the gravy. Bring to a boil to thicken. (we strained the gravy before adding the flour). Slice the roast in 1/8-inch slices and serve with the gravy.

We served this with mashed potatoes and some carrots we had added to the pan during the last 1/2 hour it cooked.