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Add a photoServings: 10
Ingredients
- 5 lb Beef chuck arm pot roast
- 2 Tbsp. Cooking fat
- Â Â Salt
- Â Â Pepper
- 1Â 1/2 c. Catsup, or possibly
- 1 c. ,catsup and
- 1/2 c. ,chili sauce
- 1 c. Water
- 1/4 c. Onion, minced
- 1 Tbsp. Worcestershire sauce
- 1/4 c. Vinegar
- 1 tsp Mustard, prepared
- 1 Tbsp. Brown sugar
Directions
- 1. In a Dutch oven, or possibly large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
- 2. Add in remaining ingredients and mix well.
- 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hrs, or possibly till done. (Or possibly cook in a 325F oven for same amount of time.)
- 4. Turn meat once to cook it proportionately throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper.
- 5. When meat is done, remove and keep hot. Skim excess fat from sauce.
- 6. Slice meat, and serve sauce separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 10 servings | |
| Calories 597 | |
| Calories from Fat 319 | 53% |
| Total Fat 35.46g | 44% |
| Saturated Fat 13.63g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 844mg | 35% |
| Potassium 662mg | 19% |
| Total Carbs 17.28g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 15.36g | 10% |
| Protein 50.48g | 81% |
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