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| BARBECUED POT ROAST | ||||
| Yields 6 | ||||
| 2 tsp. salt 1/4 tsp. pepper 1 (3 lbs.) beef chuck roast 3 tbsp. vegetable oil 1 can (8 oz.) tomato sauce 1 cup water 3 med. onions, sliced 2 garlic cloves, minced 1/4 cup lemon juice 1/4 cup ketchup 2 tbsp. brown sugar 1 tbsp. Worcestershire sauce 1/2 tsp. ground mustard |
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| Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes. Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender. | ||||