California pot roast

Yield: 10 servings

Measure Ingredient
1 5 lb. chuck or rump roast
¼ teaspoon Pepper
1 can Tomato sauce (8 oz.)
3 Onions, med., sliced thin
2 tablespoons Brown sugar
¼ cup Lemon juice
3 tablespoons Oil
2 teaspoons Salt
½ cup Water
1 tablespoon Worcestershire sauce
2 Cloves garlic, minced
½ teaspoon Dry mustard
¼ cup Vinegar
¼ cup Catsup

Brown roast well on both sides in oil in heavy pan or Dutch oven.

Add salt, pepper, water, onions, tomato sauce and garlic. Cover tightly and simmer over low heat about 1½ hrs. Combine brn.

sugar, mustard, lemon juice, vinegar, catsup and Worcestershire sauce. Pour over meat. Cover and continue cooking about 1 ½ hrs.

or until meat is fork tender. Remove meat to warm platter. Make gravy. Skim off fat. Measure broth. Add water to make 3 cups. Pour into cooking pan. Mix 6 tbs. flour with ½ c. water to make smooth paste, stir into broth. Return to heat and cook over low heat, stirring constantly, until gravy bubbles all over. Cook and stir about 5 minutes longer. Serve roast cut in thin slices with gravy, or shred meat and mix with gravy to serve on buns. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

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