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Oven-Barbecued Roast

  • 10servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (4- to 5-pound) boneless chuck roast

  2. 3/4 cup vegetable oil, divided

  3. 1 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 3/4 cup all-purpose flour

  6. 1 cup water

  7. 1 cup vinegar

  8. 2 tablespoons Worcestershire sauce

  9. 2 tablespoons prepared mustard

  10. 2 tablespoons catsup

  11. 8 drops hot sauce

Instructions Jump to Ingredients ↑

  1. Brush roast on all sides with 1/4 cup oil. Sprinkle with salt and pepper. Dredge in flour.

  2. Place roast on rack in a roasting pan. Bake, uncovered, at 375° for 30 minutes. Turn roast over, and continue baking, uncovered, 20 minutes.

  3. Add water to pan; cover and continue baking 45 minutes.

  4. Combine remaining 1/2 cup oil, vinegar, Worcestershire sauce, mustard, catsup, and hot sauce; stir well. Pour sauce over roast; cover and bake an additional 45 minutes or until meat is tender, basting occasionally with sauce. Transfer roast to a warm serving platter; cut into 1/4-inch-thick slices.

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