Hello and welcome to Hope's Beef Recipes.  Wyndy Callahan - Nov 7, 2001 Daube Description: slow cooking pot roast Directions: Dutch over or a heavy saucepot with a tight fitting cover. Clean 5 medium onions Finely chop 1 onion and mix thoroughly with 1 clove garlic, finely minced 1 tsp salt 1/4 teaspoon pepper 1/4 teaspoon thyme 1/4 teaspoon cayenne pepper Set mixture aside. 3-4 lbs beef pot roast (chuck, blade, round or rump) Cut slits several inches apart all over surface. Cut crosswise into thin strips 3 slices salt pork or bacon. Insert strips and seasoning mixture into slits. Heat Dutch oven 1/4 cup butter. Slice 2 of the onions and add to heated fat, cook until lightly browned. Put meat into Dutch oven and place onion slices on top of meat. Cover and slowly brown meat. Meanwhile wash, pare, scrape and cut into small pieces 3 potatoes 3 carrots 1 turnip Finely chop the remaining onions. When browning second side of meat, add vegetables to Dutch oven with 2 tablespoons finely chopped parsley 1 bay leaf, crushed Turn vegetables several times while meat is browning. When meat is well browned add 1/2 cup sherry or Madeira or beef boulion. Cover tightly and cook slowly over low heat about 3 hours. If necessary add more water during cooking. Liquid surrounding meat should at all times be simmering, not boiling. When meat is tender, remover from liquid, strain and use for gravy. 
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