1 1/2 c. finely chopped onion
2 tbsp. chopped parsley
1 1/2 bay leaves, crushed
2 tsp. salt
1 1/2 tsp. pepper
1/4 tsp. dried thyme leaves
1/4 tsp. ground cloves
1/4 lb. salt pork
6 1/2 lb. boneless beef round roast
2 tbsp. salad oil
2 (10 1/2 oz.) cans condensed beef broth, undiluted
1 c. sherry

1. In small bowl, combine 1/2 cup onion, parsley, bay leaves, salt, pepper, thyme, and cloves; mix well.

2. Cut salt pork into strips 3 inches long and 1/4 inch thick. Roll in onion mixture.

3. Wipe roast with damp paper towels. Make slits 3 to 4 inches deep, and 1 1/2 inches apart. Push salt pork strips into cuts.

4. Preheat oven to 325 degrees. In hot oil in Dutch oven, brown roast on all sides. Add remaining onion mixture and onion, beef broth and sherry.

5. Roast, covered, 1 hour. Uncover, and roast, basting occasionally, 2 to 2 1/2 hours, or until fork tender. Remove roast to platter. Skim excess fat from pan broth. Pass broth with meat. (Any remaining broth may be served as soup another day.) Makes 8 to 10 servings.