Recipe for cooking viennese pot roast
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
1 (3 1/2 to 4 pound) chuck roast, 1 1/2 in. thick 1/2 tsp. salt 1/4 tsp. rosemary 1 bay leaf 1 Tbsp. Worcestershire sauce 2 Tbsp. brown sugar 3 Tbsp. flour 1/4 tsp. pepper 1/2 tsp. dry mustard 3/4 c. catsup 1 Tbsp. vinegar Brown meat in electric skillet. Combine remaining ingredients to make a sauce. Spoon half the sauce under roast and remaining sauce on top. Roast at 325 degrees fahrenheit for 2 hours or until tender. (Foil-wrapped roast may be baked in outdoor electric barbecue with lid.)
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