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Barbecued
Chuck Roast
4 pound
Chuck roast
1/4 cup of red wine vinegar
1 cup of sliced onions
2 tablespoons of shortening
2 minced garlic cloves
1/2 cup of catsup
1/2 cup of water
2 tablespoons of
Worcestershire sauce
1 teaspoon of rosemary
1 teaspoon of salt
Melt the shortening in a
heavy pan and brown the
roast on all sides in hot
shortening.
Add onion and garlic.
Cook until onion is soft.
Combine catsup, water,
vinegar, Worcestershire
sauce, rosemary and salt.
Pour over meat. Cover and
cook slowly until meat is
fork tender, about 2-1/2
hours.
May be cooked in crock pot,
but allow longer cooking
time.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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