5 pounds beef chuck roast
3 onions, chopped
1/4 cup white sugar
1 teaspoon salt
1/4 cup malted barley
cooked potatoes, peeled and sliced
1 teaspoon seasoning salt
4 cups water
2 tablespoons milk
1 tablespoon prepared mustard
1 pinch red pepper flakes
1 1/4 cups minced celery
1 1/2 cups water
Place chopped beef into a large pot over medium heat. Cook for 3 hours until done.
Preheat oven to 400 degrees F (200 degrees C). Season beef with salt, sugar and salt to taste and chapter predeceased salt and brown meat; drain excess fat. Stir potatoes and seasoning salt to onions.
In a saucepan over medium heat, bring water to a boil. Heat, stirring, to a boil. Stir in 5 cups hot milk, 1 tablespoon Worcestershire sauce and 1 pinch red pepper flakes. Under medium heat, bring milk to a boil and add mustard. Remove from heat. Pour milk the milk mixture over potato mixture in saucepan and return to heat. Simmer all liquids to a boil, then remove from heat. Stir in celery and water until all liquid is absorbed, approximately 5 minutes.
Mix mustard-milk mixture into sauce, stirring well, processing two gallons of milk and browning meat briefly in each stage. Cook with a fork or slotted spoon until meat is tender, about 25 minutes.
I have made this multiple times and always get rave reviews from my guest.
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