"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for OVEN CHUCK ROAST, by , is from The Worsham Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tbs. dry mustard 1 1/2 tbs. water 3 to 3 1/2 lbs. chuck roast 1/2 cup soy sauce
Blend mustard with water to make a paste. Cover and let stand 10 minutes. Place foil in shallow baking pan. Place meat on foil. Stir soy sauce into mustard mixture, blending until smooth. Pour mixture evenly over roast. Fold and seal foil to cover roast. Bake at 325 for 3 hours.
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