Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boneless pot roast *1 2 c Heavy cream
2 tb Shortening 2 lg Garlic cloves
Salt 1/4 c Lemon juice
Pepper 1 1/2 ts Salt
1/2 c Water 3/4 ts Pepper
1/2 c Butter Watercress or parsley *2

*1 sirloin tip, bottom round, rump or chuck *2 finely chopped and
sprigs

In Dutch oven or heavy casserole with cover , slowly brown meat on all
sides in hot shortening. Season generously with salt and pepper. Add
water. Cover and simmer 2 1/2 - 3 hours, or until meat is tender.
remove from kettle; allow to stand 20 minutes and slice thinly.

Pour off pan juices and save for another use. Heat butter in kettle
until it bubbles and browns. Add cream, garlic, lemon juice, about 1
1/2 tsp. salt and 3/4 tsp pepper. Cook over medium heat, stirring,
about 3 minutes, or until sauce reduces slightly.

Spoon half the sauce over bottom of a shallow heat proof serving
platter. Arrange meat slices, slightly overlapping, in sauce. Pour
remaining sauce over top. Near serving time bake in 350 F. oven 10
minutes or until heated through. Spoon sauce over meat; sprinkle
generously with watercress; garnish with watercress sprigs.
Submitted By JJ JUDKINS On 10-24-95

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