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SILVER BLADED POT ROAST
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| SILVER BLADED POT ROAST | |
| 3-4 lb. | beef roast |
| 3 tbsp. | flour |
| 1 tbsp. | brown sugar |
| 1 tsp. | salt |
| 1/4 tsp. | pepper |
| 1/2 tsp. | dry mustard |
| 3/4 c. | ketchup |
| 1 1/2 tbsp. | Worcestershire sauce |
| 1 tbsp. | vinegar |
| 1 c. | carrots, sliced |
| 1 c. | celery, sliced |
| 1 c. | onion, sliced |
Brown roast in small amount of oil over high heat. Mix all ingredients except sliced vegetables. Spread 1/2 of sauce in bottom of roaster. Arrange 1/2 of the vegetables on sauce. Place roast on vegetables. Pour remaining sauce over roast, arrange rest of vegetables. Cover tightly with foil. Bake for 2 1/2 to 3 hours at 325 degrees. (for 2lbs., roast for 1.5 hours) Check roast after 1 hour.
This recipe can be used successfully on the grill. Use a double layer of heavy duty foil, approximately 24"x24". Layer sauce and vegetables, roast, remaining sauce and vegetables. Bring up sides of foil and use fold over fold method, making sure each fold is pressed tightly together.
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