Viennese Pot roast
Viennese Pot Roast
1 (3 1/2 to 4 pound) chuck roast, 1 1/2 inches thick
1/2 teaspoon salt
1/4 teaspoon rosemary
1 bay leaf
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/2 teaspoon dry mustard
3/4 cup catsup
1 tablespoon vinegar
Brown meat in electric skillet.
Combine remaining ingredients to
make a sauce.
Spoon half the sauce under roast and remaining sauce
on top.
Roast at 325 degrees F for 2 hours or until tender.
(Foil-wrapped roast may be baked in outdoor electric barbecue with
lid.)
Bookmark to:
