INGREDIENTS:
- 2tbsp cooking oil
- 4-lb chuck roast
- 1cup chopped onion
- 1tsp salt
- 1/4tsp pepper
- 1/2tsp dried leaf thyme
- 1/2cup beef bouillon
- 1/3cup cider vinegar
- 1/3cup liquid honey
- 1tbsp cornstarch
- 1/4cup water
PROCEDURE:
Heat oil in large heavy saucepan or Dutch oven.Add meat and brown
well on all sides.Lift out meat and add onion to fat in pan.Cook 3 minutes,
stirring.Return meat to pan.Sprinkle with salt,pepper and thyme.Add bouillon
and vinegar, cover and simmer about 2 hours or until beginning to get tender.
Add honey and continue simmering, turning the roast occasionally, until
tender,about 1 hour more.Put meat on hot serving platter and keep hot.Bring
liquid left in pan to a full boil.Add cornstarch to water and stir to blend well.
Stir into boiling liquid gradually.Cook until thickened and clear,stirring.Turn heat
to low and simmer 3 minutes.Serve over slices of roast.
