This recipe will make the most tender, moist roast beef from any cut because of the vinegar tenderizing effect. The honey gives the gravy a unique flavor.

4 - 5 lb. roast beef
4 - 5 Spanish onions, sliced medium thick
4 tbsp. butter
4 cups water
1 1/2 cups white vinegar
1 - 2 oxo (bouillon cubes or envelopes)
1 1/2 cup honey
2 tbsp. flour mixed with enough water for thickener

Brown the roast, in 2 tbsp. of butter, on all sides to sear in flavor Remove from pot and add remaining butter and onions. Cook only to softened stage.

Put roast back in the pot and add the water, vinegar and bouillon. Cook for about 2 1/2 hours slowly on stove top with lid on. Half hour before serving time add the honey and then the thickener. Enjoy as Sunday special meal and serve on bread slices with warm gravy for the next day.

Delicious.

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More Springmead Farm Organic Produce Recipes: Maple Syrup Dressing

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