| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Meats, Main dish, Cajun |
8 |
Servings |
INGREDIENTS
| 1 |
|
5 lb. chuck roast |
| 1/4 |
c |
Onion, finely chopped |
| 2 |
ts |
Salt |
| 1/4 |
c |
Chili sauce |
| 1 |
tb |
Sugar |
| 1 |
tb |
Worcestershire sauce |
| 3 |
tb |
Veg. oil |
| 1/2 |
c |
Beef broth, divided |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Prepared mustard |
| 1 |
tb |
Water |
| 1/4 |
c |
Vinegar |
INSTRUCTIONS
Brown roast on all sides in hot oil in large Dutch oven or roastin pan.
Pour off all but 1 tb. drippings. Add oniion, 1/4 c. broth, salt and
pepper. Simmer 2 1/2 hrs or until meat is tender. Combine flour, sugar,
chili sauce, mustard, worcestershire sauce and vinegar. Stir in water and
pour over roast. Simmer abt. 30 min. or until tender. Remove roast and
stir in remaining beef broth. Simmer abt. 5 min., strain and serve with
roast. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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