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Viennese Pot Roast

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  Chuck roast 4 Pound (1 1/2 Inch Thick)
  Brown sugar 2 Tablespoon
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Bay leaf 1
  Catsup 3⁄4 Cup (12 tbs)
  Worcestershire sauce 1 Tablespoon
  Vinegar 1 Tablespoon

Double a 5 foot length piece of foil.
Place on broiler pan.
Place roast on foil and brown under broiler.
Combine remaining ingredients.
Spoon half of sauce under roast and remaining sauce on top.
Seal foil.
Roast at 325° for 1 1/2 to 2 hours or until tender.
Foil-wrapped roast may also be baked in outdoor electric barbecue with lid.
I do the whole thing in the electric skillet without foil.
If sauce gets too thick, add a little water.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2996 Calories from Fat 837

% Daily Value*

Total Fat 93 g143.1%

Saturated Fat 34.2 g171.1%

Trans Fat 0 g

Cholesterol 979.9 mg326.6%

Sodium 4476.5 mg186.5%

Total Carbohydrates 114 g37.9%

Dietary Fiber 2.3 g9.1%

Sugars 72.7 g

Protein 407 g813.1%

Vitamin A 35.8% Vitamin C 49.8%

Calcium 34.2% Iron 227.9%

*Based on a 2000 Calorie diet

Viennese Pot Roast Recipe