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Barbecued Pot Roast

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  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)

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

Main Dish

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