"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chuck Roast (Red Gravy) Recipe

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This recipe for Chuck Roast (Red Gravy), by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
One 4 to 6 lb chuck roast
1/4 c flour
salt & pepper to taste
1 medium onion chopped
1 c ketchup
1/2 c Heinz 57 sauce
2 T worchestershire sauce
2 T dill pickle juice
3 to 4 c water
2 T shortening

Directions:
Directions:
Salt, pepper & dust roast with flour rubbing flour in. Brown roast in frying pan with shortening. Remove roast from pan & put onion in pan & cook until soft then add & stir in 1 T flour. Put meat in crock pot. Mix ketchup, heinz 57, worchestire sauce, dill pickle juice, 3 to 4 c water, cooked onions & flour put in skillet & cook until hot. Pour over roast & cook on high for 6 hrs. or until pull apart tender.

Personal Notes:
Personal Notes:
This was our traditional Sunday fare. Mom, Wannie Rushton English, would prepare and cook this on Saturday and serve it reheated along with apple salad, rice, peas or butter beans, rolls & iced tea. When we got home from Church, she would have this ready to serve in no time. She cooked the roast in a roasting pan on the stove.

 

 

 

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