1. Rub beef roast with salt and pepper. 2. In a large, heavy saucepan, heat olive oil; brown roast on all sides. 3. Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses. 4. Cover and cook over low heat for 2 hours or until meat is tender. 5. Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan. 6. Stir flour and cream into the liquid; cook, stirring constantly, until thickened. 7. Serve gravy with sliced pot roast. ---------------------------------------------------------------------------
Nutrition
Ingredients
