Viennese Pot Roast Recipe
Ingredients
| 3 1/2 - 4 Lb. Chuck Roast - 1 1/2" thick | ||
| Brown sugar | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Catsup | 3/4 Cup (16 tbs) | |
| 1 Tbs. Worchestershire Sauce | ||
| Vinegar | 1 Tablespoon | |
Directions
Double a 5 foot length piece of foil.
Place on broiler pan.
Place roast on foil and brown under broiler.
Combine remaining ingredients.
Spoon half of sauce under roast and remaining sauce on top.
Seal foil.
Roast at 325° for 1 1/2 to 2 hours or until tender.
Foil-wrapped roast may also be baked in outdoor electric barbecue with lid.
I do the whole thing in the electric skillet without foil.
If sauce gets too thick, add a little water.
Place on broiler pan.
Place roast on foil and brown under broiler.
Combine remaining ingredients.
Spoon half of sauce under roast and remaining sauce on top.
Seal foil.
Roast at 325° for 1 1/2 to 2 hours or until tender.
Foil-wrapped roast may also be baked in outdoor electric barbecue with lid.
I do the whole thing in the electric skillet without foil.
If sauce gets too thick, add a little water.
Chef
