Oven-Barbecued Pot Roast

Savor the flavors of summertime in this saucy roast----

1 3-pound beef chuck arm pot roast, cut 2 to 2-1/2 inches thick
1 Medium Onion, sliced
1/3 Cup vinegar
1/4 Cup catsup
2 Tablespoons cooking oil
2 Tablespoons soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon prepared mustard
1 Bay leaf
2 Teaspoons whole black peppercorns
1/4 Teaspoon garlic powder
1 Cup water
4 Teaspoons cornstarch

Place meat and onion in marinade container.

For marinade, combine vinegar,catsup, oil, and seasonings, mix well. Pour marinade over meat. Cover and refrigerate 3 to 24 hours, inverting container occasionaly tokeep meat evenly coated.

To roast, transfer meat, onion, and marinade to shallow baking dish. Cover and roast in 350 degree oven 1-3/4 to 2-1/4 hours, basting occasionally with marinade. Place meat and onions on serving platter; keep warm.

For gravy, measure pan juices, adding water if necessary to make 1 cup. In a small saucepan,combinethe 1 cup water and cornstarch; stir in the 1 cup pan juices. Cook and stir tillthickened and bubbly. cook and stir 2 minutes more. Slice meat diagonally across grain; pass gravy.

Makes 8 servings.

This is from a Tupperware receipe card received years ago!!!

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