Elegant Chuck Roast

purchased from Lowery Estate in Arlington, Texas. 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

5 pound chuck roast
1/4 cup red wine vinegar
1 cup sliced purple onions
2 tablespoons lard or shortening
2 minced garlic cloves
1/2 cup catsup
1/2 cup water
2 tablespoons Worcestershire sauce
1 teaspoon rosemary
1 teaspoon sea salt
2 teaspoons freshly ground black pepper

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


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