Western Pot Roast - The Firearms Forum

Pistolenschutze · 03-03-2008, 02:42 PM

A couple of years ago, the wife and I picked up a cookbook we found on sale at a local bookstore. It was purely an impulse purchase, but the book was cheap, and the idea behind it sounded so intriguing, that we thought to give it a try. The title of the book is Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars, and it was compiled by Ceil Dyer. The idea behind the book, as the title suggests, was to compile recipes taken from the labels of many different products developed by the makers of those products for promotional purposes. The recipes we've tried from this book have been universally excellent, which I suppose is no real surprise given the original source. Anyway, the following is one of those recipes, and let me tell ya, guys and gals, this one is absolutely superb! I made this one up yesterday for dinner and we both fell in love with it. Not only is it simple to make, but it gives one a chance to use up some of those cheaper cuts of meat that so often clutter up the freezer.

Western Pot Roast

2-3 lb. beef brisket, boneless round, or chuck roast (we used chuck)
1 cup chopped onion
1 cup catsup
1/4 cup Worcestershire Sauce (I like Lea & Perrins)
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons salt

In a heavy pot brown all sides of roast in a couple tablespoons of oil. I like to use olive oil for this, but anything will work. Add chopped onion; cook until the onion is golden. Combine catsup, Worcestershire, brown sugar, cider vinegar, and salt in a separate container. I often use a glass two-cup measuring cup for this, but anything will work. Pour the combined ingredients over the meat. Simmer, covered, until meat is tender, usually about 2 hours, but longer with a bigger roast.

Rommelvon · 03-03-2008, 10:13 PM

That sounds really good, gonna give it a try this week with some taters and hot biscuits for sopping gravy.....

300 H&H · 03-05-2008, 06:11 PM

Thank You Pistol!

I will be trying this one as I have everything allready here to make it.

That does not seem to happen very often. I'll let you know how it turns out.

Best reguards Kirk

219er · 04-12-2008, 12:27 PM

New to this forum. This sounds great, but do you think it would be OK with venison?

Pistolenschutze · 04-12-2008, 02:20 PM

Quote:

Originally Posted by 219er

New to this forum. This sounds great, but do you think it would be OK with venison?

I don't see any reason why it wouldn't, 219. By the way, welcome to TFF!

Marlin · 04-13-2008, 04:02 PM

Venison may be substituted in any recipe calling for Beef.

03-03-2008, 02:42 PM	#1
Pistolenschutze Advanced Senior Member Join Date: Nov 2005 Location: Colorado Posts: 13,094	Western Pot Roast A couple of years ago, the wife and I picked up a cookbook we found on sale at a local bookstore. It was purely an impulse purchase, but the book was cheap, and the idea behind it sounded so intriguing, that we thought to give it a try. The title of the book is Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars, and it was compiled by Ceil Dyer. The idea behind the book, as the title suggests, was to compile recipes taken from the labels of many different products developed by the makers of those products for promotional purposes. The recipes we've tried from this book have been universally excellent, which I suppose is no real surprise given the original source. Anyway, the following is one of those recipes, and let me tell ya, guys and gals, this one is absolutely superb! I made this one up yesterday for dinner and we both fell in love with it. Not only is it simple to make, but it gives one a chance to use up some of those cheaper cuts of meat that so often clutter up the freezer. Western Pot Roast 2-3 lb. beef brisket, boneless round, or chuck roast (we used chuck) 1 cup chopped onion 1 cup catsup 1/4 cup Worcestershire Sauce (I like Lea & Perrins) 2 tablespoons brown sugar 2 tablespoons cider vinegar 2 teaspoons salt In a heavy pot brown all sides of roast in a couple tablespoons of oil. I like to use olive oil for this, but anything will work. Add chopped onion; cook until the onion is golden. Combine catsup, Worcestershire, brown sugar, cider vinegar, and salt in a separate container. I often use a glass two-cup measuring cup for this, but anything will work. Pour the combined ingredients over the meat. Simmer, covered, until meat is tender, usually about 2 hours, but longer with a bigger roast. __________________ --Pistolenschutze (Pistol Shooter) -->

03-03-2008, 10:13 PM	#2
Rommelvon Advanced Senior Member Join Date: Aug 2006 Location: Goldsboro, NC Posts: 1,452	Re: Western Pot Roast That sounds really good, gonna give it a try this week with some taters and hot biscuits for sopping gravy..... __________________ When the people fear their government, there is tyranny; when the government fears the people, there is liberty. --Thomas Jefferson American By Birth, Southern By The Grace Of God Deo vindice "Duty is the most sublime word in our language. Do your duty in all things. You cannot do more. You should never wish to do less.” Robert E Lee

03-05-2008, 06:11 PM	#3
300 H&H Advanced Senior Member Join Date: Mar 2007 Location: Iowa Posts: 1,796	Re: Western Pot Roast Thank You Pistol! I will be trying this one as I have everything allready here to make it. That does not seem to happen very often. I'll let you know how it turns out. Best reguards Kirk

04-12-2008, 12:27 PM	#4
219er Former Guest Join Date: Apr 2008 Location: Nebraska Posts: 1	Re: Western Pot Roast New to this forum. This sounds great, but do you think it would be OK with venison?

04-13-2008, 04:02 PM	#6
Marlin TFF Admin Staff Chief Counselor Join Date: Mar 2003 Location: At SouthernMoss' side forever! Contributor Posts: 13,853	Re: Western Pot Roast Venison may be substituted in any recipe calling for Beef. __________________ *The flag represents a living country and is itself considered a living thing.* *The only criminal class native to the United States is Congress.*