Pepper the roast. Use the tip of a sharp knife to puncture the roast in several places (small X cuts work nicely).
Put whole clove into the punctures, (or add a clove of garlic for every clove)
Melt and brown butter add roast, then turn to sear outside.
Reduce heat and simmer. Check every now and again for juices. Color of juice will indicate doneness of roast.
Please remember, this is like deep frying. Marg or butter will NOT enter meat to a great extent.
When done, remove roast, add 1 ounce water, turn up heat until water has steamed off, and this is your gravy. Do not cut with flour, water, or anything else; this is like putting a dab of Marg or butter on your potatoes, except it has meat flavoring. ENJOY!
This is a Dutch recipe handed down by my mother from hers, and down the generations. I want to keep it alive. Please let me know if you like it!
Add eggs, spices and hamburger seasoning to ground beef.
Make balls about 2-3 inches in diameter (the size of a large ladle).
Brown in the same butter, (searing the outside). Turn heat down, and simmer until done.
Again, use the liquid as gravy, just the way it is.
Submitted by: My Mother/Her Mother Ad infinitum
