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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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On a trip to Scotland, I fell in love with this meal and brought the recipe home with me. Since then, it's risen to the top of my family's list of favorite foods.Celia Collier, Stillwater, Oklahoma Ingredients:
4 bacon strips, diced |
1 medium carrot, diced |
1 small turnip, peeled and diced |
1 small onion, diced |
2 tablespoons butter |
1-1/2 pounds beef top round roast |
2 cans (14-1/2 ounces each) beef broth |
10 whole peppercorns |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram |
1/2 teaspoon ground mace |
1/2 teaspoon ground allspice |
Directions:
1. In a Dutch oven, saute bacon, carrot, turnip and onion in butter for 3 minutes. Remove vegetables with a slotted spoon; set aside. Add roast; brown on all sides. Return vegetables to the pan. Add broth. Place peppercorns on a double thickness of cheesecloth; bring up corners and tie with string to form a bag. Add to the pan with the other seasonings. Cover and simmer for 2 hours or until meat is tender. Remove roast; discard spice bag. Thicken pan drippings if desired to serve with the roast. Yield: 4 servings.
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