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Barbecued Pot Roast
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |