Saucy Stove Top Barbecue
|Chuck roast||2 Pound (1 Whole)|
|Onion||1 Large, chopped|
|Canned consomme||11 Ounce, undiluted (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Catsup||1 Cup (16 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Frozen orange juice concentrate||2 Tablespoon, thawed and undiluted|
|Worcestershire sauce||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Dried whole oregano||1⁄4 Teaspoon|
|Garlic salt||1⁄8 Teaspoon|
|Hot sauce||1 Dash|
Place roast in a dutch oven; add water to cover roast, and bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Uncover and cook over low heat an additional hour or until roast is tender.
Drain off liquid.
Remove and discard all fat and bone from roast; coarsely chop meat, and set aside.
Combine remaining ingredients in dutch oven, stirring well; bring to a boil.
Stir in meat.
Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally.