Recipes:
**Hickory Pot Roast**
**INGREDIENTS**
1½ pounds eye of
round roast
¼ cup liquid hickory
smoke flavoring
½ cup water
2 cloves garlic,
minced
½ teaspoon salt
2 stalks celery
1 cup beef broth
2 tablespoons
Worcestershire
sauce
**SERVES 4**
**Make Ahead**
You can prepare this dish
through step 3 up to 24 hours
in advance. Refrigerate until
ready to cook.
**VARIATION**
For a great one-dish
meal, add sliced
carrots and cubed
potatoes during the
last 40 minutes
of cooking.
**1** Place roast, smoke
flavoring and water
in a resealable plastic
bag. Refrigerate for
15 minutes. Preheat
oven to 350°F.
**2** Remove roast from bag
and rub with garlic
and salt.
**3** Place celery stalks in
a large Dutch oven or
covered pot; add roast.
Pour beef broth and
Worcestershire sauce over
roast. Cover pot.
**4** Roast beef about
1 hour for medium-
rare, or until desired
doneness. Let roast stand
for 5 minutes. Carve
into thin slices. Top with
pan juices.
Make It Quicker
• For perfect slices of
this delicious roast in
no time, use a thin-
blade carving knife and
cut across the grain.
Using a serrated knife
may tear the meat.
