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Pot Roast In Barbecue Sauce

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 5 lbs 2270g / 80oz Beef chuck arm pot roast

    2. 2 tablespoons 30ml Cooking fat Salt Pepper

    3. 1 1/2 cups 355ml Catsup - or 1 cup 237ml -- catsup and 1/2 cup 118ml -- chili sauce

    4. 1 cup 237ml Water

    5. 1/4 cup 15g / 1/2oz Onion - chopped

    6. 1 tablespoon 15ml Worcestershire sauce

    7. 1/4 cup 59ml Vinegar

    8. 1 teaspoon 5ml Mustard - prepared

    9. 1 tablespoon 15ml Brown sugar

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

    2. Add remaining ingredients and mix well.

    3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct season gin, if necessary, with salt and pepper.

    4. When meat is done, remove and keep warm. Skim excess fat from sauce.

    5. Slice meat, and serve sauce separately.

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