I don't know where this recipe came from, but my mother made it for years. My only change was adding more garlic, as my family loves garlic for taste and for health.
- Portion size 8 servings
- Credits : spiritwestcockers
- 1 2-3 lb piece chuck roast
- 3 tablespoons shortening for browning
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 onions chopped or sliced into rings
- 4 cloves garlic
- 1 can tomato soup
- 1/2 can water
- 2 tablespoons brown sugar
- 1/4 cup lemon juice
- 1/4 cup vinegar
- 1/2 teaspoon dry mustard
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
MethodRub roast with salt and pepper.
Heat shortening in a pan.
Brown roast on all sides in shortening. Either use the same pan if big enough, or transfer to a dutch oven and add water, soup, onions and garlic. Cover and cook on low 1 1/2 hours. Then add the remaining ingredients, cover and cook another 1/2 hour.
Remove lid and cook another 45 minutes on stove top.
Place in a preheated (300 F) degree oven, uncovered for a further 45 minutes.
Serve with rice and vegetables. I have made this in a slow cooker, but I found that the onions practically dissolved, although the taste was still great!