Recipe - My Favorite Sweet And Sour Pot Roast

4 pound Pot roast; rump roast works
well
2 tablespoon Shortening
1 Onion; cut or sliced up
1 Bay leaf; crumbled
1 tablespoon Brown sugar
1 teaspoon Salt
2 tablespoon Vinegar
3 tablespoon Catsup
1/3 cup Raisins

submitted by: lloyd2@mindspring.com (Lloyd A. Carver, Prattville, AL )

Recipe By: Gloria Rudman
Another recipe I picked up while in Latin America. No ingredients you
cannot get locally.

Melt shortening, brown meat. Add onion and salt. Cover and cook for 15
minutes. Blend together the brown sugar, vinegar, catsup and raisins and
add to the meat. Cover and cook for 2 to 2 One half hours, on a low heat.

When the meat is tender, this dish is ready to serve. However, it is a good
dish to prepare in advance and to store in a casserole over night.

If the meat is cut or sliced up before it is placed in the casserole to be stored, it
is ready to serve after reheating. The reheating will take about 11/2
hours in a fairly hot oven (3250F). The extra cooking increases the flavor
of the dish.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 8 APRIL 1996

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