Barbecued Pot Roast
Nutrition
Calories: 341 kcalCarbohydrates: 26 gProtein: 52 gFat: 18 gSaturated Fat: 12 gCholesterol: 67 mgSodium: 915 mgFiber: 8 gSugar: 22 gVitamin A: 7.775 IUCalcium: 68 mgIron: 15 mg
Ingredients
- 2 tbsp salad oil
- 5 lbs beef chuck pot roast cut 2 1/2" thick
- 2 whole medium onion chopped
- 1 whole garlic clove minced
- 8 oz Canned tomato sauce
- 6 oz canned tomato paste
- 2/3 cup packed light brown sugar
- 1/2 cup cider vinegar
- 2 tsp salt
- 2 tablespoon worcestershire sauce
- 1 tsp dry mustard
- 1/4 tsp pepper
- ΒΌ oz bay leaf 2 bay leaves
Instructions
- In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook pot roast until well browned on both sides. Remove meat to platter.
- In same Dutch oven over medium heat, in drippings, cook onions and garlic until lightly browned, about 5 minutes, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining ingredients except parsley. Return meat to Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 3-1/4 hours or until meat is fork-tender, turning meat once.
- Place meat on platter. Skim fat from liquid, discard bay leaves, spoon liquid into gravy boat. Garnish roast with parsley.