Pot Roast in Barbecue Sauce

1 review, 5 star(s). 100% would make again

Ready in 1h

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1/4 c Vinegar
1 tb Worcestershire Sauce
1 1/2 c Catsup; or 1 c catsup and 1/2 cup chili sauce
1/4 c Onion; chopped
1 tb Brown sugar
2 tb Cooking fat
1 c Water
1 ts Mustard; prepared
5 lb Beef chuck arm pot roast

Original recipe makes 10



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: "LaRKs" 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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Calories Per Serving: 747 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good recipe. Used a smaller arm roast than listed so cooking time was less. Very tender and full of flavor.
AODMNHunter 7y ago

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