Barbecued Pot Roast

Brown meat on all sides in a Dutch oven or kettle in hot oil. Sprinkle with salt and pepper. Add water, tomato sauce, sliced onion, and minced garlic. Cover and simmer for 2 to 2 1/2 hours. Add remaining ingredients, cover, and continue cooking for 1 1/2 hours longer, or until roast is tender. Check occasionally and add more water if necessary. Remove meat and skim off excess fat. Serves 6 to 8.

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