Leonas Hot Beefs Food

LEONA'S HOT BEEFS

Steps:

• When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor.
• Preheat oven to 250°.
• Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
• Dredge the roast in your favorite seaoned flour.
• Brown the roast on all sides.
• Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
• When roast is browned, pour off any fat,
• Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
• Cover & cook in 250° oven for 8 hours or until tender. (You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven).
• When done, carefully remove roast to a large plate or platter.
• Take a fork in each hand & tear apart the roast. Do this while the roast is still hot.
• In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
• Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness -- add 1-2 capfulls Kitchen Bouqet, if desired.
• Stir in the shredded roast.
• Serve hot on buns, bread or my http://www.recipezaar.com/Mashed-Potatoes-W-Carrots-331767.
• This also freezes very well -- IF there's any leftovers!

LEONA'S CHOP OR RIB SAUCE

Steps:

• In saucepan cook 1/4 cup oil with garlic and chopped onion till onion is limp.
• Add water, ketchup, lemon juice, Worcestershire, mustard, hot sauce and sugar.
• Cook all for approx 20 minutes.
• Let stand for 30 minutes.
• Pour sauce over 6 pork chops, we use loin, bake at 350°F for 50 minutes.