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
1/2 tsp. dry mustard
1 bay leaf
3/4 c. catsup
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce

Preparation

Double a 5-foot length of foil.
Place on broiler pan.
Place roast on foil; brown under broiler.
Combine remaining ingredients; spoon half of sauce under roast and remaining sauce on top.
Seal foil.
Bake at 325\u00b0 for 1 1/2 to 2 hours.