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Barbecued Pot Roast
 
 

3-4 lb. pot roast 2 tsp. salt 1/4 tsp. pepper 3 T vegetable oil 1/2 c. water 3 medium onions, thinly sliced 2 cloves garlic, minced

2 T brown sugar 1/2 tsp. dry mustard 1/4 c. lemon juice 1/4 c. catsup 1/4 c. vinegar 1 T Worcestershire sauce 1 - 8oz. can tomato sauce

Rub meat with salt and pepper. Heat oil in dutch oven, when hot, brown meat. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 1 1/2 hours. Combine remaining ingredients and continue cooking for 1 1/2 hours or until tender. Remove meat to platter. A gravy can be made by skimming most of the fat from the pan, adding 2 T of flour and mixing till a smooth paste is formed. Add a cup of water and cook till thickened.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.