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blade bone wine vinegar cooking oil catsup soy sauce Worcestershire sauce rosemary garlic powder dry mustard
Viewed: 53 - Published at: 7 years agoIngredients
- 3 lb. blade bone or pot roast
- 1/4 c. wine vinegar
- 1/4 c. cooking oil
- 1/4 c. catsup
- 2 Tbsp. soy sauce
- 2 Tbsp. Worcestershire sauce
- 1 tsp. crushed dried rosemary
- 1/2 tsp. garlic powder
- 1/2 tsp. dry mustard
Method
- In skillet, brown meat slowly in a small amount of hot oil. Sprinkle meat with a little salt.
- Combine vinegar, oil, catsup, soy sauce, Worcestershire, rosemary, garlic powder and mustard; pour over meat.
- Cover tightly and simmer 2 hours or until tender. Remove meat to heated platter.
- Skim excess fat from sauce; spoon sauce over meat.
- Makes 6 to 8 servings.
