Barbecued Chili Pot Roast Recipe
Yield: 10 servingsYield: 10 servings
Recipe by luhu.jp
Ingredients:
5 lb: beef round heel of round,
2 tablespoon: cooking fat,
1: salt,
1: pepper,
1 cup: onion, chopped
15 oz: tomato sauce,
1 small: green pepper, chopped
1/2 teaspoon: paprika,
2 tablespoon: brown sugar,
1 tablespoon: chili powder, or to taste
1 tablespoon: prepared mustard,
2 tablespoon: vinegar,
1 tablespoon: worcestershire sauce,
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. Cook onions in drippings remaining in pan until
soft but not browned; stir often. 3. Add remaining ingredients; mix
well. 4. 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.) Turn
meat once to cook it evenly throughout. 5. Remove meat to a platter
and keep warm. Skim off excess fat. If sauce needs only a little
thickening, simmer, uncovered, for a few minutes. 6. Taste sauce and
correct seasoning, if necessary, with salt and pepper. 7. Slice meat
and serve with sauce.
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)))))
Yield: 10 servings
Source from luhu.jp
meat in fat. Season with salt and pepper and remove from pan. Pour
off fat drippings. 2. Cook onions in drippings remaining in pan until
soft but not browned; stir often. 3. Add remaining ingredients; mix
well. 4. 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.) Turn
meat once to cook it evenly throughout. 5. Remove meat to a platter
and keep warm. Skim off excess fat. If sauce needs only a little
thickening, simmer, uncovered, for a few minutes. 6. Taste sauce and
correct seasoning, if necessary, with salt and pepper. 7. Slice meat
and serve with sauce.
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)))))
Yield: 10 servings
Source from luhu.jp
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