"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Savory Pot Roast, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. boneless beef chuck roast 1 T. oil salt to taste 1/4 c. wine vinegar 1/4 c. catsup 1/4 c. water 2 T. soy sauce 2 T. Worcestershire sauce 1 tsp. dried rosemary 1/2 tsp. garlic powder 1/2 tsp. dry mustard 3 T light brown sugar, firmly packed
Brown meat slowly in hot oil; remove from heat and drain. Sprinkle with salt. Combine remaining ingredients; pour over meat. Cover tightly. Bake at 325º for 1 3/4 hours. Remove meat to serving platter. Slice. Simmer juices until reduced by half. Pour over sliced meat.
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