Pot roast in barbecue sauce

Yield: 10 servings

Measure Ingredient
-From the Kitchen of Lawrence & Cindy Kellie
5 pounds Beef chuck arm pot roast
2 tablespoons Cooking fat
1½ cup Catsup; or
1 cup ;catsup and
½ cup ;chili sauce
1 cup Water
¼ cup Onion; chopped
1 tablespoon Worcestershire sauce
¼ cup Vinegar
1 teaspoon Mustard; prepared
1 tablespoon Brown sugar

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3.

Return meat to pan. Cover and simmer for 3 to 3½ hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6.

Slice meat, and serve sauce separately.

From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham

Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast

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