Monday, November 15, 2010

Family Favorite Pot Roast

by Stephanie Taylor

3-4 lb beef chuck or blade roast
Large onion
Carrots (as many as you want

2 Tbsp flour
4Tbsp brown sugar
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Cup ketchup

Mix sauce together and set aside. Slice onion and but carrots on the diagonal into large chunks (about 1 ½ inches in length). Put thick tin foil in pan (may need two to overlap). Put beef on foil. Put onion and carrots on top. Pour sauce over everything. Seal tin foil. Cook for 4 hrs at 350. You can also do this in a crock pot on medium for 3-4hrs. Potatoes can be added in the last hr.

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