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

Rosemary Roast Beef Recipe

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This recipe for Rosemary Roast Beef, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Jackson Hartshorn
Added: Tuesday, June 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (3pound) chuck roast
1 tbsp. oil
1/4 cup red wine vinegar
1/4 cup catsup
2 tbsp. soy sauce
2 tbsp. worchestershire sauce
1 tsp. dried rosemary
1/2 tsp. garlic powder
1/2 tsp. dry mustard

Directions:
Directions:
In Dutch oven, brown meat slowly on both sides in hot oil. Remove from heat. Drain off fat; sprinkle roast with a little salt. Combine wine vinegar, catsup, soy sauce, worchestershire sauce, rosemary, garlic powder, dry mustard, and 1/4 cup water. Pour mixture over roast. return to heat. Cover tightly. Simmer on low heat 6 to 8 hours.
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Personal Notes:
Personal Notes:
I usually do this in the oven instead of on top of the stove. I bake it at 325 for 3 to 4 hours. Check periodically to make sure liquid has not totally cooked away.

 

 

 

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