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Spiced Pot Roast
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2 lb. boneless chuck beef
1 bay leaf
Salt, pepper, vinegar, water
1 med. onion, sliced
1 tsp. whole pepper berries
Rub meat with salt and pepper and place in china or glass bowl. Add onion, bay leaf, and whole pepper berries, marinate meat in equal parts vinegar and water for 24 hours. Drain and reserve liquid. Place meat in roasting pan, sear well. Add 3 tablespoons spiced vinegar mixture. Cover and cook in slow oven for 1 1/2 hours. Yield: 8 servings. Exchange one 3-ounce serving or 3 slices each measuring 4 x 2 x 1/4 inches for 3 meat exchanges.
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