Hickory Pot Roast

Double the roast size and have leftovers for making hash. Cook 3 cups cubed leftover meat, an onion and 3 chopped boiled potatoes in 4 tablespoons oil until browned, about 15 minutes.

Ingredients

1 1/2 lb eye of round roast

1/4 cup liquid hickory smoke flavoring

1/2 cup water

2 cloves garlic, minced

1/2 tsp salt

2 stalk of celery

1 cup beef broth

2 Tbsp Worcestershire sauce

Directions

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.