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Barbecued Pot Roast Recipe

Barbecued Pot Roast Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender. Yield: 6 servings.

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.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.