Barbecued Pot Roast
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Yield: Serves 8-10.
All pot roasts are not created equal. This one has a sauce that makes it better.Ingredients:
4- to 5-pound beef pot roast2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/2 cup water
1 cup tomato juice
3 medium onions, chopped
3 cloves garlic, sliced
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
Instructions:
Rub the surface of the roast with salt and pepper. Brown in butter or margarine on all sides. Add the water, tomato juice, chopped onions, and sliced garlic. Simmer for 1-1/2 hours. Mix the remaining ingredients, add to the meat and simmer for 2 hours.
The gravy may be strained before serving, but it is very good just the way it is.
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I livened it up with a few extra spices.