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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.) |
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