| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef |
10 |
Servings |
INGREDIENTS
|
|
-From the Kitchen of Lawrence & Cindy Kellie |
| 5 |
lb |
Beef chuck arm pot roast |
| 2 |
tb |
Cooking fat |
|
|
Salt |
|
|
Pepper |
| 1 1/2 |
c |
Catsup; or |
| 1 |
c |
;catsup and |
| 1/2 |
c |
;chili sauce |
| 1 |
c |
Water |
| 1/4 |
c |
Onion; chopped |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Vinegar |
| 1 |
ts |
Mustard; prepared |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
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: "LaRK's" 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
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