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Barbeque Pot Roast
2 teaspoons salt
1/4 teaspoon pepper
4-5 pound rump or sirlion roast
2 tablespoons butter or margarine
1/2 cup water
8 ounce can tomato sauce
3 medium onions, sliced
2 cloves garlic, crushed
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup catsup
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- In a small blowl blend salt with pepper; rub over beef
- Melt butter or margarine in Dutch oven or heavy kettle; brown beef well on all sides
over medium heat.
- Add water, tomato sauce, onions and garlic. Cover; cook over how heat for 1 1/2 hours.
- Blend remaining ingredients; pour over beef. Cover and cook for 1 1/2 to 2 hours longer,
or until the meat is very tender.
- Skim all fat from gravy; serve with sliced meat.
serves 8
America Cooks -1967
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Pot Roast with Chocolate Sauce
3 tablespoons olive oil
3 pounds bottom round roast
1 large onion, sliced
2 cloves garlic, crushed
1 tablespoon flour
Salt
2 Cloves
2 Bay leaves
1/2 cup white wine
1 cup water
1/2 tablespoon grated bitter chocolate
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- Heat oil in heatproof casserole or Dutch oven; brown roast well on all sides. Add onion and garlic; cook
until vegetables are tender.
- Add flour and 1 1/2 teaspoons salt to fat; stir until blended. Add cloves, bay leaves, wine, water and vinegar.
Cover; simmer for 2 1/2 to 3 hours.
- Place meat on serving dish; keep warm.
- Add chocolate to sauce; cook until thickened and smooth. If necessary, add water to make 2 cups of sauce.
Add any additional salt to taste.
Serves 6
America Cooks -1967
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Spiced German Pot Roast
Serves 10 to 12
This famous dish of the German cuisine is not sour, as the name implies. It is the most often served with
Rotkraut, or Red Cabbage, and Kartoffel Puffer or Potatoe Pancakes, or Spaetzle, or German Parsley Dumplings.
Ingredients
6 pound eye of round rump roast
1 clove garlic, crushed
Salt and pepper to taste
4 Bay leaves
12 Cloves
1 large onion, thinly sliced
2 cups white vinegar
1/2 cup butter or margarine
2 tablespoons flour
1/2 cup red wine
2 cups sour cream
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- Prepare beef one or two days prior. Rub beef with garlic, salt and pepper; put in a deep bowl and sprinkle
with bay leaves, cloves and onion. (do not use a metal bowl)
- In small saucepan, bring vinegar to just below boiling point. Pour over beef. Cover; refrigerate for at least
24 hours.
- When ready to use, wipe roast dry, Strain marinade; keep for later.
- Preheat oven to 350 degrees
- Melt butter or margarine in Dutch oven or heavy kettle; brown beef well on all sides. Cover; roast in preheated
over for 3 hours, or until fork tender, basting occasionally with marinade.
- Slice beef thinly, keep warm.
- Blend flour and wine. Stir into pan juices; cook over low heat, stirring constantly, until thickened and
smooth. Gradually stir in sour cream; heat to serving temperature. Add beef; heat for 1 minute.
America Cooks - 1967
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Beef Pot Roast With Lemon Flavor
serves 6
6 ounce can frozen lemonade concentrate
3/4 cup white wine
2 slices onion
2 Bay leaves
1 teaspoon peppercorns
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
4 pound chuck roast
1 cup sour cream
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- The day before cooking, combing lemonade concentrate and wine. Add onion slices, bay
leaves, peppercorns, salt, cinnamon and cloves. Pour marinade over beef; refrigerate for 12 hours or more.
- The next day, drain off and save marinade.
- Preheat oven to 300 degrees
- Brown meat in heavy kettle.
- Put marinade in saucepan; bring to boil; pour over meat. Cover; cook in preheated oven
for 3 hours, or until tender.
- Just before serving, stir sour cream into liquid in kettle; serve with roast.
America Cooks -1967
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