Viennese Pot Roast - cooking recipe

Ingredients
    3 1/2 to 4 lb. shoulder roast
    2 Tbsp. brown sugar
    3 Tbsp. flour
    1/2 tsp. salt
    1/4 tsp. pepper
    1/4 tsp. rosemary (optional)
    1/2 tsp. dry mustard
    1 bay leaf
    3/4 c. catsup
    1 Tbsp. Worcestershire
    1 Tbsp. vinegar
Preparation
    Double a 5-foot length of foil.
    Place on broiler pan.
    Place roast on pan; brown under broiler.
    Mix rest of ingredients.
    Place 1/2 on bottom of roast and rest on top.
    Seal foil; bake at 325\u00b0 for 1 1/2 to 2 hours, or until tender.

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