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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

South American Pot Roast Recipe

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This recipe for South American Pot Roast is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 4 1/2 lb. Blade or Round Bone Chuck Roast
1/4 c. shortening
1 tbsp. dry mustard
1 1/2 tbsp. brown sugar
1 tbsp. salt
1/4 tsp. pepper
1/4 c. vinegar
1 c. onions, sliced
1/4 c. water
Directions:
Directions:
Slowly brown the beef on all sides in preheated kettle and hot shortening. Allow 30 minutes for the process. Add seasonings, vinegar, onions and water. Cover and simmer very slowly for 4 hours or until tender. Thicken gravy just before serving.
Personal Notes:
Personal Notes:
Serve the roast surrounded with buttered broiled peaches sprinkled with cinnamon and sugar.

 

 

 

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