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Dutch Spiced Pot Roast
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Take a 5-6 lb. piece of beef and spice with onion, bay leaf, cloves, vinegar, salt and pepper. If vinegar is too strong, add a little water. Leave beef in spice for 24 hours. Then brown on both sides, add the juice, and let boil 2 hours. Thicken with brown flour to make good gravy. Put 2 tablespoons of butter on the beef when finished.
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