Barbecued Pot Roast Recipe
Ingredients
| 1 (4-pound) boneless chuck roast | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Tomato sauce | 2 Can (10oz) | |
| Beer | 3/4 Cup (16 tbs) | |
| Catsup | 1/3 Cup (16 tbs) | |
| White vinegar | 1/3 Cup (16 tbs) | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Dry mustard | 3/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 3 medium onions, cut into 1/4-inch-thick slices | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
Directions
Sprinkle roast with salt and pepper.
Cook roast in hot oil in a Dutch oven over medium-high heat until browned on all sides.
Combine tomato sauce and next 9 ingredients; pour over roast.
Add onion, and bring to a boil.
Cover, reduce heat, and simmer 3 1/2 to 4 hours or until roast is tender.
Cook roast in hot oil in a Dutch oven over medium-high heat until browned on all sides.
Combine tomato sauce and next 9 ingredients; pour over roast.
Add onion, and bring to a boil.
Cover, reduce heat, and simmer 3 1/2 to 4 hours or until roast is tender.
Chef
