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WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good! Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers! -Emma Nye, New Oxford, Pennsylvania
Cooking for 2: BASED ON: Barbecued Pot Roast
Nutritional Facts 1 serving (1 each) equals 518 calories, 28 g fat (9 g saturated fat), 147 mg cholesterol, 1,204 mg sodium, 18 g carbohydrate, 2 g fiber, 46 g protein.
Originally published as Barbecued Pot Roast in Reminisce January/February 1996, p47
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Reviewed on Jul. 24, 2011 by Shelly-Ann
This was really easy to make and it came out great! I would definitely make this one again. For my own preferences I'd use less tomato sauce as I'm not a fan of tomatoes.
Reviewed on May. 04, 2011 by Angelrider65
can this be done in a slow-cooker? i am on the go so much and a new cook so i'm not good at adjusting a recipe..it sounds delicious, any suggestions?
Reviewed on Aug. 02, 2009 by Arlene B
Dear Emma, You gave our family another new favorite recipe. My husband made it for supper tonight and we expected to have leftovers for tomorrow, but it's pretty much all gone. Thanks for a great recipe for family and for guests. I don't like too many barbecue sauces but this one is subtly sweet and not too overpowering like so many sauces are. Thumbs up from all of us. Arlene B.
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