Barbecued pot roast
Barbecued pot roast
Ingredients/Components
- salt - 2 tsp
- brown sugar - 1 Tbsp
- water
- vinegar - 1/4 c
- lemon juice - 1/4 c
- dry mustard - 1/2 tsp
- paprika - 1/2 tsp
- pepper - 1/4 tsp
- Worcestershire sauce - 1 Tbsp
- can tomato sauce - 1 oz
- fat - 3 Tbsp
- cloves minced garlic - 2 item
- beef bouillon cubes - 3 item
- small can tomato paste - 1/2 item
- medium chopped onions - 3 item
- pot roast - 3 lb
How to make barbecued pot roast:
Rub roast with salt and pepper; brown in fat. Add water, tomato sauce, tomato paste, bouillon cubes, onions and garlic. Cover; cook over low heat for 1 1/2 hours, stirring occasionally. Combine remaining ingredients; pour over meat. Cover; continue cooking about 1 hour or until tender. Add more water if needed. Remove to hot platter. Skim off fat from gravy, then thicken with 2 tablespoons flour mixed to smooth paste with water.I sometimes add 1/2 carrots and potatoes to make a one pot meal.
Recipe categories: Main dish, Beef, One Dish meal.
Rating:
Related ingredients:
sugar, cream cheese, milk, salt, chili powder, shredded cheddar cheese, can crescent rolls
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