Elegant Chuck Roast

Description
Purchased from Lowery Estate in Arlington, Texas in 1984. Marked as Louie's favorite. Dated 1959. This is a tried and true recipe. I also make it in a crock pot (cooking 5 hours) on lazy Sunday afternoons

Ingredients

 * 5 pound chuck roast
 * ¼ cup red wine vinegar
 * 1 cup sliced purple onions
 * 2 tablespoons lard or shortening
 * 2 minced garlic cloves
 * ½ cup catsup
 * ½ cup water
 * 2 tablespoons Worcestershire sauce
 * 1 teaspoon rosemary
 * 1 teaspoon sea salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) In a pot, melt the lard.
 * 2) Brown the roast on all sides in hot lard.
 * 3) Add onion and garlic, cooking until onion is soft.
 * 4) Combine catsup, water, vinegar, Worcestershire sauce, rosemary and salt.
 * 5) Pour over meat. Cover and cook slowly until meat is fork tender, about 3 hours.

Contributed by
Cat's Recipes Y-Group