Potted Beef Roast

• 1 cup worcestershire sauce
• 3 cloves garlic minced
• 1/2 teaspoon ground black pepper
• 4 pounds beef roast lean
• 3 tablespoons butter
• white onions 3/4 pound sm., optional
• 1 tablespoon meat extract
• 1 cup all purpose flour
• 11 ounces beef bouillon
• 2 1/2 cups burgundy or bordeau
• 1 1/2 pounds fresh mushrooms sliced, optional
• 1 tablespoon fresh parsley chopped

1. The night before or 4 hours before cooking make in glass dish marinade of first 3 ingredients.
2. Lay meat in mix; turn to coat both sides.
3. Cover and refrigerate, turning meat at least once.
4. To prepare, remove meat from marinade and pat dry.
5. Brown meat on all sides in butter in Dutch oven or other deep pan suitable for oven.
6. Remove meat from pan and brown the onions, if using.
7. Remove pan from heat.
8. Stir in extract, then stir in flour, blend

worcestershire sauce, garlic, ground black pepper, beef roast lean, butter, white onions, meat, flour, beef bouillon, bordeau, mushrooms, parsley

Taken from www.yummly.com/recipe/Potted-Beef-Roast-1672058 (may not work)