chuck roast over coals
- Categories
- Meat
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| Chuck roast 1-1/2 inch thick | |
| 1 teaspoon | Salt |
| 3 tablespoons | Flour |
| 1 dash | Pepper |
| ⅓ teaspoon | Dry mustard |
| ¾ cup | Catsup |
| 1½ tablespoon | Worcestershire sauce |
| 1 tablespoon | Vinegar |
| 1 medium | Onion |
| 2 | Stalks celery |
| 2 | Carrots; sliced |
| 1 tablespoon | Brown sugar |
Brown roast 20 minutes on each side over coals. Season with salt & pepper.
Mix remaining ingredients; put half of sauce on large sheet of foil, top with meat, then rest of sauce. Fold foil & secure. Bake over slow coals 1-½ hours. Use extra foil on coals.
1SG JOHN COSTA
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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