Oven-Barbequed Pot Roast
Ingredients
- ⅓ cup vinegar
- ¼ cup catsup
- 2 Tbs cooking oil
- 2 Tbs soy sauce
- 1 Tbs worcestershire sauce
- 1 Tbs prepared mustard
- 1 ½ tsp fresh rosemary snipped or 1/2 tsp dried and crushed
- 3 pounds beef chuck pot roast
- 3 medium onions sliced
- 1 lb new potatoes (about 16)
- 6 carrots cut into 2 1/2 x 1/4 inch long strips
- 4 stalks celery cut into 2 1/2 x 1/4 inch long strips
Instructions
- In deep roasting pan combine the first 7 ingredients. Add roast and onions.
- Seal and chill 3 to 24 hours. Turn meat occasionally.
- To roast: remove seal. Roast covered with foil, at 325° for 1 1/2 hours, basting occasionally with marinade.
- Halve any large potatoes. Add potatoes, carrots, and celery.
- Continue roasting, covered for 1 to 1 1/4 hours; or until vegetables and roast are tender.
- Remove meat; slice diagonally across the grain.
- Return meat to pan; serve cooking juices with meat and vegetables.
Nutrition
Calories: 365kcalCarbohydrates: 21gProtein: 40gFat: 12gSaturated Fat: 3gCholesterol: 110mgSodium: 540mgPotassium: 1112mgFiber: 3gSugar: 6gVitamin A: 7770IUVitamin C: 18.2mgCalcium: 67mgIron: 4.4mg
