1 tsp. salt
Grated rind of 1 lemon
1 - 1/2 cups beer
1/2 cup salad oil
2 onions, chopped
4 lbs. bottom round beef pot roast
Bacon drippings or olive oil
1/2 cup water
3 beef bouillon cubes
2 cups chopped celery
8 whole carrots, peeled
8 small potatoes, peeled
8 whole small onions, peeled
Mix the first six ingredients together and marinate the beef in the mixture for 8 hours or overnight.
Remove the beef and reserve the marinade.
Brown the beef in the bacon drippings or olive oil in a deep pot. Add the marinade, water, and bouillon cubes.
Simmer, covered, for 3 hours. Add the celery and the whole vegetables during the last hour. If the gravy boils away to less than two cups, add hot water or more beer.
From The Boston Globe Cook Book, 1974 (now out of print).