You are here

Barbecued Pot Roast

Healthycooking's picture
Ingredients
  Boneless chuck roast 4 Pound (1 In Number)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 3 Tablespoon
  Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Beer 3⁄4 Cup (12 tbs)
  Catsup 1⁄3 Cup (5.33 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Brown sugar 3 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Dry mustard 3⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Onions 3 Medium, cut into 1/4-inch-thick slices
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

Rate It

Your rating: None
4.266665
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4982 Calories from Fat 1716

% Daily Value*

Total Fat 192 g295.2%

Saturated Fat 6.4 g32%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5158.1 mg214.9%

Total Carbohydrates 266 g88.8%

Dietary Fiber 20.2 g80.9%

Sugars 118.6 g

Protein 517 g1033.6%

Vitamin A 90.6% Vitamin C 272.5%

Calcium 29.8% Iron 53.6%

*Based on a 2000 Calorie diet

0 Comments

Barbecued Pot Roast Recipe