I've never known a man who didn't like this. My Mom used to make this on Sundays & use the left-overs for Dad's 'brown bag' lunches.

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Name: Vivian’s Pot Roast [Mock Sauerbraten]
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 3 - 6 Lbs chuck roast; ¼ Cup catsup; 2 tsp salt; Heavy dash nutmeg; Dash allspice; 2 Tbs lemon juice; ½ + Cup vinegar; Heavy dash cinnamon; 2 Tbs sugar; Dash onion powder; 5 - 6 potatoes, whole small; 1 - 2 Lbs carrots julienne sliced; 2 Tbs cornstarch; ¼ Cup milk

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INGREDIENTS

3 - 6 Lbs chuck roast
¼ Cup catsup
2 tsp salt
Heavy dash nutmeg
Dash allspice
2 Tbs lemon juice
½ + Cup vinegar
Heavy dash cinnamon
2 Tbs sugar
Dash onion powder
5 - 6 potatoes, whole small
1 - 2 Lbs carrots ; julienne sliced
2 Tbs cornstarch
¼ Cup milk

Servings

INSTRUCTIONS

Mix together vinegar, catsup, lemon juice & spices; add 2 + C water for marinade; stir. Place roast in large Dutch oven; pour marinade over. Add potatoes around edge & carrots in middle. Cover; place in oven at low heat (350 degrees F); cook for 3 - 4 hours, until meat falls apart. Remove meat, carrots & potatoes; place in serving dishes.

Mix 2 Tbs cornstarch & ¼ C milk; stir into 3 C marinade & heat until thickened for gravy.

Received from Vivian Potter Frair, my mother, before her death.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 6 Servings

Calories: 9
Calories from Fat: 1 (11%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.4mg		0 %
Sodium 2.2mg		0 %
Potassium 11mg		0 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9

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