How to make it

  • Make deep slits all over roast & insert all the garlic pieces deeply. Dredge roast in flour & pound flour into meat with a mallet or side of a sturdy saucer. Fry roast in a hot, heavy dutch-oven type pot, to which you have added the cooking oil. Make sure roast is a very deep brown on all sides.Add onions & saute for 2 minutes more. Add all remaining ingredients, along with the hot water ( 4 cups or just enough to completely cover meat). Bring to a boil then simmer, covered, for 1 and 1/2 to 2 hours, or until roast is very, very tender ( falling-off-the-bone tender). Remove roast & keep warm in a covered dish. Boil down liquid in pot, over medium flame (taking care not to let it stick or scorch) until the consistency of gravy. Return meat to pot & heat thoroughly.
  • Serve meat on a platter & pass gravy on side. Mashed potatoes are a must!

People Who Like This Dish 4
Reviews & Comments 2

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    " It was excellent "
    wdsdy ate it and said...
    Yum yum yum!!!! This is awesome!
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  • henrie 14 years ago
    This sounds very yummie, bookmarking it to make. Thanks for the great post.
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