Silver Plated Pot Roast Recipe
Ingredients
4 Lbs. Blade Bone Pot Roast, 1 1/2" thick
Salt and Pepper
3 Tbs. Flour
1 Tbs. Brown Sugar
1 Tsp. Salt
Dash of Pepper
1/2 Tsp. Dry Mustard
3/4 Cup Catsup
11/2 Tbs. Worcestershire Sauce
1 Tbs. Vinegar
Aluminum Foil
1 or 2 Stalks Celery, sliced on bias
1 or 2 Carrots, sliced
1 Medium Onion, sliced
Directions
Brown roast slowly on grill over hot coals with hickory added (20 to 30 minutes).
Season well with salt and pepper.
Combine next 8 ingredients for sauce.
Tear off a 5' length of household-weight foil; fold double (or use 2 1/2 ft.of heavy-duty foil).
Spoon half of sauce in center of foil; place meat atop and cover with vegetables and remaining sauce.
Fold foil over and seal securely.
Bake over slow coals (have a double thickness of extra foil on grill) for 1 1/2 to 2 hrs, or until tender.
Season well with salt and pepper.
Combine next 8 ingredients for sauce.
Tear off a 5' length of household-weight foil; fold double (or use 2 1/2 ft.of heavy-duty foil).
Spoon half of sauce in center of foil; place meat atop and cover with vegetables and remaining sauce.
Fold foil over and seal securely.
Bake over slow coals (have a double thickness of extra foil on grill) for 1 1/2 to 2 hrs, or until tender.
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