Barbecued Pot Roast Recipe
Ingredients
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 beef chuck roast | ||
| Vegetable oil | 3 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 1 Cup(16 tbs) | |
| Onions | 3 Medium, sliced | |
| Garlic | 2 clove, minced | |
| Lemon juice | 1/4 Cup(16 tbs) | |
| Ketchup | 1/4 Cup(16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Ground mustard | 1/2 Teaspoon | |
Directions
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.
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.
Chef
