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Here is another one I grew up with loving. It creates a wonderful aroma and the sauce is made from a variety of different items found in the cupboard. I serve with roasted red potatoes and onion.

• 3 lb blade bone pot roast (chuck)
• 1/4 cup wine vinegar
• 1/4 cup cooking oil
• 1/4 cup catsup
• 3 tbsp soy sauce
• 3 tbsp Worcestershire sauce
• 1 tbsp fresh rosemary
• 1 tsp fresh chopped garlic
• 1 tsp dried mustard

Brown meat in skillet in hot oil. Sprinkle meat with a little salt. Combine in a small bowl the vinegar, oil, catsup, soy sauce, Worcestershire sauce, rosemary, garlic and mustard. Whisk to mix thoroughly and pour over meat. Cover tightly and simmer on low for 2 hours or until tender. Remove meat to platter and carve. Skim fat from sauce and spoon over meat. Serves 6-8.

Tags: beef, roast

This entry was posted on Tuesday, February 16th, 2010 at 9:16 am and is filed under Dinner, Sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.