Halfway House Pot Roast

• 3 pounds beef lean
• 1/4 pound butter
• 1 teaspoon salt
• 1/2 cup rum
• 1 each bay leaves
• 6 x onions
• 1 each garlic cloves
• 5 x peppercorns
• 1 teaspoon sugar
• 1 tablespoon horseradish grated
• 6 x carrots
• 6 x potatoes

1. Saute a minced clove of garlic in a little butter until butter is well flavored.
2. Remove the garlic, and place the meat in the butter, brown it well on all sides.
3. Add the rum and then place the meat and liquids in a kettle, adding enough water to cover.
4. Add horseradish, bay leaf, peppercorns, salt and sugar.
5. Boil hard until water is reduced one-half and meat is nearly done.
6. Now add whole onions, carrots, and potatoes, and cook in the liquid.
7. Test until all are done.
8. Then remove from the liquid, which is now made into gravy by thickening with a little flour and water smoothly mixed.

beef lean, butter, salt, rum, bay leaves, onions, garlic, peppercorns, sugar, horseradish, carrots, potatoes

Taken from recipeland.com/recipe/v/halfway-house-pot-roast-39825 (may not work)