4 lb. pot roast (sirloin tip or chuck)
1/2 tsp. each of pepper, ground cloves, mace, allspice
1 tbsp. salt
1 lg. onion
1 or more garlic cloves
1/2 c. Wesson oil
2 tbsp. lemon juice
1 tbsp. vinegar
1 1/2 c. tomato juice or canned tomatoes
2 or 3 bay leaves

Wipe meat with damp cloth. Mix dry ingredients and rub into cut surfaces.

Chop onion and garlic cloves fine, add lemon juice, vinegar and 1/4 cup only of oil.

Pour mixture over meat, turning several times so that all parts are well covered. Let soak in refrigerator 5 hours. Turn occasionally.

When ready to cook, sprinkle with flour.

Heat 1/4 cup Wesson oil in heavy pan over high heat. Sear meat on all sides until dark brown. Reduce heat. Add liquid in which was soaked, tomatoes, bay leaves. Cover and simmer 3 hours.

Add carrots, onions and peeled potatoes 45 minutes before roast is done. Serve with thickened gravy.

Can be marinated in baking bag, baked in the bag, stored in the refrigerator or put in freezer.