Recipe ID: 244 Summer Lemon Pot Roast

• 2 lbs top round steak
• 2 tbs butter or oil
• 2 beef bouillon cubes
• 1 cup of boiling water
• 1/2 cup lemon juice 
• 4 whole cloves or garlic, peeled
• 1/2 tsp celery salt
• pinch of pepper and thyme

1. Cut meat into serving size pieces and gently brown in butter in large frying pan. 
2. Disolve bouillon cubes in boiling water and add along with remaining ingredients. 
3. Cover and simmer for 1 1/2-2 1/2 hours depending on the thickness of the meat
4. Turn once during cooking

Slow and gentle cooking will produce a very tender steak. 
Serve hot with the broth spooned over.  

Feature photo courtesy of Kraftrecipes.com