Ingredients
Roast
Sauce
Directions
Roast
1.
MIX together the salt, sugar and lemon pepper; RUB on roast.
2.
In a large covered pan (dutch oven), MELT the butter over medium heat; ADD coated roast and onion quarters; BROWN evenly.
3.
ADD carrots, garlic salt, celery leaves and wine; COVER; BAKE at 325° F for 3 1/2 hours.
4.
REMOVE beef from pan, RESERVING strained liquid; WRAP beef in aluminum foil; REFRIGERATE overnight.
Sauce
1.
ADD cornstarch to reserved liquid to thicken; STIR well.
2.
In a medium skillet, MELT butter; ADD mushrooms and onion rings; SAUTE until softened, SEASONING to taste.
3.
REFRIGERATE sauce separately from roast.
Before Serving
1.
SLICE beef very thinly; ARRANGE in a casserole dish; POUR sauce over beef.
2.
COVER; HEAT in oven at 350° F for 45 minutes.