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Recipe Name: Pot Roast In Barbecue Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 10

From the Kitchen of
Lawrence & Cindy Kellie
5 Pound(s) Beef chuck arm pot roast
2 Tablespoon(s) Cooking fat
1 1/2 Cup(s) Catsup, or
1 Cup(s) catsup and
1/2 Cup(s) Chili sauce
1 Cup(s) Water
1/4 Cup(s) Onion, chopped
1 Tablespoon(s) Worcestershire sauce
1/4 Cup(s) Vinegar
1 Teaspoon(s) Mustard, prepared
1 Tablespoon(s) Brown sugar
In a Dutch oven, or large pan with a tight-fitting cover, brown meatin
fat. Season with salt and pepper and remove from pan. Pour off
fatdrippings. 2. Add remaining ingredients and mix well. 3. Return meat
topan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook
ina 325F oven for same amount of time.) 4. Turn meat once to cook
itevenly throughout and baste with sauce. Taste sauce and
correctseasongin, if necessary, with salt and pepper. 5. When meat is
done,remove and keep warm. Skim excess fat from sauce. 6. Slice meat,
andserve sauce separately.From the book given to me by Cookie.Lady:The
More-Beef-for-your-MoneyCookbook 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 KellieTo:
All Msg #203, Jun-24-93 07:45:00 Subject: potroast

Nutrition (calculated from recipe ingredients)
Calories: 745
Calories From Fat: 496
Total Fat: 55g
Cholesterol: 158.8mg
Sodium: 1025.3mg
Potassium: 886.3mg
Carbohydrates: 18.1g
Fiber: <1g
Sugar: 14.8g
Protein: 41.1g

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