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Barbecued Pot Roast

  • 16servings
  • 365calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4-pound) boneless chuck roast

  2. 2 teaspoons salt

  3. 1/4 teaspoon pepper

  4. 3 tablespoons vegetable oil

  5. 2 (8-ounce) cans tomato sauce

  6. 3/4 cup beer

  7. 1/3 cup catsup

  8. 1/3 cup white vinegar

  9. 1/3 cup lemon juice

  10. 3 tablespoons brown sugar

  11. 2 tablespoons Worcestershire sauce

  12. 3/4 teaspoon dry mustard

  13. 1/2 teaspoon paprika

  14. 2 cloves garlic, minced

  15. 3 medium onions, cut into 1/4-inch-thick slices

  16. 1/3 cup all-purpose flour

  17. 1/3 cup water

Instructions Jump to Ingredients ↑

  1. 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.

  2. Transfer roast to a serving platter, reserving liquid in pan. Combine flour and water, stirring until smooth; stir into liquid in pan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon 1 cup sauce over roast, and serve remaining sauce with roast.

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