Prep 20 mins
Cook 3 hrs
Source: How to Feed Four for $1 by Pat Hunter Published :1968 _________________________________________ Wonder what the price is now? And how many of these roasts did I make in my early married years? The page ( # 16) is splattered with what appears to be ketchup and/or Worcestershire sauce. Apparently, I was an exuberant cook even then ;-) My margin notes report that this is both good and easy and as income increased, it would appear that so did the cut of meat I used. The last entry says "eye of round". Tootin' in high cotton that day, huh? I remember serving this with egg noodles and that the sauce made a wonderful gravy. (And the kids picking out the onions)
- Make a sauce from all the sauce ingredients.
- Bring to a boil and remove from heat.
- Salt roast.
- Braise on both sides in hot fat.
- Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
- Place sliced onions on top of roast.
- Cover with the sauce.
- Wrap foil, sealing tightly.
- Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.
Can't say enough good things about this recipe. The meat was moist and tender and very flavorful. Served with cilantro lime rice, red beans, guac, salsa, sour cream and cheese. Thanks for posting this.
My mom has made this recipe with pork chops on the stove top since I was very small - I remember having chicken pox and eating this, so at least as far back as 1969. Brown the pork chops, top with the onion and pour the sauce over everything. Let simmer, covered, until the pork chops are nearly falling apart, about an hour. The sauce is delicious over mashed potatoes.
Yum!!! Sooo flavourful, especially the jucies!! I had some mushrooms I had to use up so I put them in with the onion slices, sure glad i did, they were soo succulent!! I used a bottom round roast and it turned out lovely and tender. I will make this again, thanks for psoting!