From the recipe box of Christian Family Radio's Vicky Hofkens!
4 lbs. blade bone pot roast (1 ½ inch thick)
Mix for sauce:
3 tblsp. flour
1 tblsp. brown sugar
1 tblsp. vinegar
3/4 cup ketchup
½ tsp. dry mustard
1 ½ tblsp. worcestershire sauce
1 tsp. salt
dash of pepper
1 med. onion, sliced
1 or 2 stalks celery, sliced on bias
1 or 2 carrots, sliced
Drizzle some sauce onto the center of a double layer of foil.
Place roast in middle of foil.
Pour rest of sauce over roast.
Arrange vegetables over roast.
Fold over foil and secure tightly.
Cook over medium heat (in-direct method of grilling) for 2 ½ hours.
Or bake in the oven for 350 degrees for 1 hour, then at 325 degrees for two hours more, until tender.
- Sauce can be doubled, and is great served over potatoes or noodles!
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