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How To make Pot Roast In Barbecue Sauce
-From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chuck arm pot roast
2 tb Cooking fat
Salt Pepper 1 1/2 c Catsup
or
1 c :
catsup and
1/2 c chili sauce
1 c Water
1/4 c Onion :
chopped
1 tb Worcestershire sauce
1/4 c Vinegar
1 t Mustard -- prepared
1 tb Brown sugar
1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6. Slice meat, and serve sauce separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast
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INGREDIENTS:
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2 tablespoons yellow mustard
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2 teaspoons coarse black pepper (dustless preferred)
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Considering just how simple this recipe is, this Chinese Barbecue Sauce is a great recipe. It's a sweet and tangy that is unlike any traditional American spicy bbq you may be use to. If you're interested in Oven Baked Ribs or even a Northern Style Short Ribs, that are even on P.F. Chang's menu, then check out the two links below. Also, be on the look out for my next video recipe, Spare Ribs, where I'll be using this sauce. Again, it's one of 'Chang's recipes.
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