Jeans Savory Pot Roast
From the County of Cromarty came this Scottish lass, who
delighted us with her Savory Pot Roast. She appeared on our
doorstep claiming we had met in a previous life sometime in
the 1700s, that we used to have a small dinner group that
met once a week and shared meals with the clan. She requisitioned
our kitchen with the understanding that it was her turn, while
she asserted that we left for the new world without a forwarding
address and it took her a couple of centuries to find us.
Well, I for one sure am glad she tracked us down, this pot
roast is delicious!
1 (3 lb.) blade pot roast
oil for frying
1/4 cup wine vinegar
1/4 cup oil
1/4 cup catsup
2T. soy sauce
1 tsp. dried crushed rosemary
1/2 tsp. garlic powder (use the real thing and more of it)
1/2 tsp. dry mustard
In skillet (dutch oven) brown meat in a small amount of oil.
Sprinkle meat with a little salt. Combine remaining ingredients;
pour over meat. Cover tightly, simmer 2 hours or until tender.
Remove meat to heated platter. Skim excess fat from sauce.
Spoon sauce over meat.
RETURN TO RECIPE