POT ROAST IN BARBECUE SAUCE
5 lb beef chuck arm pot roast
2 tbsp cooking fat
salt and pepper
1 1/2 cups catsup (or 1 cup catsup and 1/2 cup chili sauce)
1 cup water
1/4 cup vinegar
1/4 cup chopped onion
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp prepared mustard
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.
Add remaining ingredients and mix well.
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325 degrees F oven for same amount of time.)
Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasoning, if necessary, with salt and pepper.
When meat is done, remove and keep warm. Skim excess fat from sauce.
Slice meat, and serve sauce separately.
Servings: 10
Source: The More-Beef-for-your-Money Cookbook by Mary Dunham, 1974
5 lb beef chuck arm pot roast
2 tbsp cooking fat
salt and pepper
1 1/2 cups catsup (or 1 cup catsup and 1/2 cup chili sauce)
1 cup water
1/4 cup vinegar
1/4 cup chopped onion
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp prepared mustard
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.
Add remaining ingredients and mix well.
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325 degrees F oven for same amount of time.)
Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasoning, if necessary, with salt and pepper.
When meat is done, remove and keep warm. Skim excess fat from sauce.
Slice meat, and serve sauce separately.
Servings: 10
Source: The More-Beef-for-your-Money Cookbook by Mary Dunham, 1974
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