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Barbecued Pot Roast

2 teaspoons salt
1/4 teaspoon pepper
1 beef chuck roast (3 pounds)
3 tablespoons vegetable oil
1 can (8 ounces) tomato sauce
1 cup water
3 medium onions, sliced
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard

Printed from tasteofhome.com Jul 24, 2008

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Barbecued Pot Roast cont.

Combine salt and pepper; rub over roast. Heat oil in a Dutch oven;
brown roast on all sides. Add the tomato sauce, water, onions and
garlic. Cover and simmer for 30 minutes. Combine remaining
ingredients; pour over meat. Cover and simmer for 3-4 hours or until
the meat is tender.

Yield: 6 servings.