2 tablespoons vegetable oil

4 pounds boneless beef chunk roast -- trimmed

Flavoring Vegetable Liquids Seasonings

Now you can make any around- the -world pot roast you like. here's how it works: Star with a basic pot roast recipe, then choice a country and chart a flavor course for a delicious dinner entree with a foreign accent.

Heat the oven to 325 F. In a 5 quart Dutch oven, heat the oil over medium heat. Pat the meat dry with paper towels. Add the meat to the hot oil along with flavoring vegetables. Brown the meat on all sides. Stir vegetables occasionally. Add the liquids and seasonings. Cover and bake for 2 2/1 hours to 3 hours, or until the meat is fork- tender. Transfer the meat to a cutting board. Cover loosely with foil and let stand for 10 to 15 minutes. discard any bay leaves and/ or citrus peel and skim the fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice the meat across the grain and serve with the sauce.

French: Vegetables: 1 1/2 cups thinly sliced leeks

3/4 cup each chopped carrots and celery

1 tsp minced garlic.

Seasonings:

1 tsp salt

1/2 tsp each pepper and dried thyme leaves 2 small bay leaves

Liquids:

1 cup dry red wine 2 tbsp red wine vinegar

Eastern Mediterranean:

Vegetables:

1 cup chopped onion 1 tbsp minced garlic

Seasonings

1 tsp ground cumin 1 tsp salt 1/2 tsp pepper 1/2 tsp cinnamon 2 bay leaves

Liquids:

1 cup dry red wine or beef broth mixed with 2 tbsp tomato paste

You are free to add some more countrys charts on this recipe

Formated and sharing by Iara 8/98