Use plenty of garlic to support beef flavor—two big cloves are just right
1 (4lb.) boneless pot roast (sirloin tip, bottom round, rump or chuck)
2tblsp. shortening (about)
2c. heavy cream
2 large clovesgarlic
¼c. lemon juice
1½tsp. salt (about)
¾tsp. pepper (about)
Watercress or parsley (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 2½ to 3 hours, or until meat is tender. Remove from kettle; allow to stand 20 minutes, then 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 1½tsp. salt and ¾tsp. 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 moderate oven (350°) 10 minutes, or until heated through. Spoon sauce over meat; sprinkle generously with watercress; garnish with watercress sprigs.