| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Meat | 6 | Servings |
INGREDIENTS
| 1 | (4-5 lb) beef chuck roast | |
| Flour | ||
| 1 | tb | Oregano |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Marjoram |
| 1/2 | ts | Celery salt |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Clove garlic; sliced | |
| 1 | c | Onions; diced |
| 1 | c | Tomatoes; diced |
| 1 | tb | Horseradish |
| 1/2 | c | Catsup |
| 1 | c | Water |
INSTRUCTIONS
Roll meat in flour; brown in hot oil Place in heavy roaster; add oregano, chili powder, marjoram, celery salt, salt and pepper. Top with sliced garlic, onions, tomatoes, horseradish and catsup. Add water. Cover. Bake at 350 degrees for 4 hours. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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