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Categories:
chuck roast salt pepper vegetable oil tomato sauce beer catsup white vinegar lemon juice brown sugar Worcestershire sauce dry mustard paprika garlic onions flour water
Viewed: 47 - Published at: 9 years agoIngredients
- 1 (4-pound) boneless chuck roast
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 tablespoons vegetable oil
- 2 (8-ounce) cans tomato sauce
- 3/4 cup beer
- 1/3 cup catsup
- 1/3 cup white vinegar
- 1/3 cup lemon juice
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
- 3 medium onions, cut into 1/4-inch-thick slices
- 1/3 cup all-purpose flour
- 1/3 cup water
Method
- Sprinkle roast with salt and pepper. Cook roast in hot oil in a Dutch oven over medium-high heat until browned on all sides. Combine tomato sauce and next 9 ingredients; pour over roast. Add onion, and bring to a boil. Cover, reduce heat, and simmer 3 1/2 to 4 hours or until roast is tender.
- Transfer roast to a serving platter, reserving liquid in pan. Combine flour and water, stirring until smooth; stir into liquid in pan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon 1 cup sauce over roast, and serve remaining sauce with roast.
