Chuck Roast Over Coals
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| Chuck roast 1-1/2 inch thick | ||
| 1 | t | Salt |
| 3 | T | Flour |
| 1 | ds | Pepper |
| 1/3 | t | Dry mustard |
| 3/4 | c | Catsup |
| 1 1/2 | T | Worcestershire sauce |
| 1 | T | Vinegar |
| 1 | Onion | |
| 2 | Stalks celery | |
| 2 | Carrots, sliced | |
| 1 | T | Brown sugar |
INSTRUCTIONS
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 1-1/2 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 766
Calories From Fat: 478
Total Fat: 53g
Cholesterol: 159mg
Sodium: 1202.9mg
Potassium: 778.3mg
Carbohydrates: 28g
Fiber: 2.3g
Sugar: 17.3g
Protein: 41.4g