| 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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