Pot Roast In Barbecue Sauce Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
-From the Kitchen of,
1/2 cup: , chili sauce
-Lawrence & Cindy Kellie,
1 cup: Water,
5 lbs: Beef chuck arm pot roast,
1/4 cup: Onion, chopped
2 tbsp: Cooking fat,
1 tbsp: Worcestershire sauce,
Salt,
1/4 cup: Vinegar,
Pepper,
1 tsp: Mustard, prepared
1 1/2 cup: Catsup, or
1 tbsp: Brown sugar,
1 cup: , catsup and
Directions:
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 3 1/2 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 V2.2 * Origin: "LaRKs" 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
Source from luhu.jp
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 3 1/2 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 V2.2 * Origin: "LaRKs" 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
Source from luhu.jp
Tags
Meats