Chuck roast over coals

Yield: 4 Servings

Measure Ingredient
\N \N 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 \N Stalks celery
2 \N 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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