Barbecued Pot Roast for Two Recipe

5 1 1
Barbecued Pot Roast for Two Recipe
Barbecued Pot Roast for Two Recipe photo by Taste of Home
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Barbecued Pot Roast for Two Recipe

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5 1 1
Publisher Photo
In New Oxford, Pennsylvania, Emma Nye relies on her mother's pot roast recipe when company is coming. But when she merely wants to enjoy the savory sensation with her husband, she can turn to this downsized version.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-3/4 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-3/4 hours

Ingredients

  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 boneless beef chuck steak (1 pound and 1 inch thick)
  • 1 tablespoon canola oil
  • 3/4 cup water
  • 3/4 cup tomato sauce
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 3 tablespoons lemon juice
  • 3 tablespoons ketchup
  • 4 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground mustard

Directions

Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender. Yield: 2 servings.
Originally published as BASED ON: Barbecued Pot Roast in Cooking for 2 Spring 2005, p39

Nutritional Facts

4 ounce-weight: 433 calories, 15g fat (3g saturated fat), 129mg cholesterol, 1284mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 46g protein.

  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 boneless beef chuck steak (1 pound and 1 inch thick)
  • 1 tablespoon canola oil
  • 3/4 cup water
  • 3/4 cup tomato sauce
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 3 tablespoons lemon juice
  • 3 tablespoons ketchup
  • 4 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground mustard
  1. Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
  2. Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender. Yield: 2 servings.
Originally published as BASED ON: Barbecued Pot Roast in Cooking for 2 Spring 2005, p39

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NanasKids970203 User ID: 1026975 147948
Reviewed Feb. 24, 2010

"Tender and delicious!"

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