Peggie'S Pot Roast - cooking recipe

Ingredients

3 lb. eye roast (good cut of beef)
2 Tbsp. shortening or bacon fat
1 medium size onion
1 tsp. Worcestershire sauce
1/4 c. red wine
1 1/2 lb. potatoes
1 c. water with 3 beef bouillon cubes
1/2 c. flour
1/4 tsp. cloves (ground)
1/4 tsp. allspice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1/2 tsp. Accent
1 Tbsp. dried onions

Preparation

In a finger bowl, mix all spices and rub into the meat.
Coat the meat with flour.
In a large pot (Dutch oven), heat shortening or bacon fat.
(Browning tip:
Heat pot first, then add shortening.
To see if shortening is hot enough, sprinkle with cold water.
If it sizzles, temperature is right for quick browning.)
Brown meat in pan on all sides. Add water with beef bouillon cubes, halved onion, Worcestershire sauce and wine. Cover and simmer for 2 1/2 hours on low heat. About 1 hour before it is finished, peel and quarter potatoes and add to pot.