Olive’s Seasoned-up Pot Roast

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 5 lb. fresh brisket of beef
  • 2 tablespoons malt vinegar
  • 2


Sprinkle the meat with the vinegar and soy sauce. Mix the thyme, marjoram, parsley, celery leaves, chives, salt and pepper together and rub into the meat. Leave at room temperature, uncovered, for 2 or 3 hours.

Scrape off and reserve the herbs together with any liquid. Pat the meat dry with paper towels and rub in the brown sugar.

Heat the butter in a heavy, covered casserole an