Insert bacon strips where bones were removed from the roast. Close and bind with cotton twine.Dredge the roast in flour. Brown in hot oil in a large Dutch oven. Add the remaining ingredients, cover tightly and bring to a quick boil. Reduce heat immediately and simmer slowly until meat is tender, 3-4 hours. Cook at 225° F. |
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Serve with noodles or rice. |
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