Yield: 10 servings
|-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|
|¼ cup||Onion; chopped|
|1 tablespoon||Worcestershire sauce|
|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