Pot Roast in Barbecue Sauce
Yield
6 servingsPrep
20 minCook
240 minReady
260 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef chuck
arm pot roast |
|
| 2 | tablespoons |
lard
cooking |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 ½ | cups |
ketchup
or 1 cup ketchup with 1/2 cup chili sauce |
|
| 1 | cup |
water
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | cup |
vinegar
|
|
| 1 | teaspoon |
prepared mustard
prepared |
|
| 1 | tablespoon |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef chuck
arm pot roast |
|
| 3E+1 | ml |
lard
cooking |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 355 | ml |
ketchup
or 1 cup ketchup with 1/2 cup chili sauce |
|
| 237 | ml |
water
|
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
worcestershire sauce
|
|
| 59 | ml |
vinegar
|
|
| 5 | ml |
prepared mustard
prepared |
|
| 15 | ml |
brown sugar
|
|
Directions
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
Season with salt and pepper and remove from pan.
Pour off fat drippings.
Add remaining ingredients and mix well.
Return meat to pan.
Cover and simmer for 3 to 3½ hours, or until done.
Turn meat once to cook it evenly throughout and baste with sauce.
Taste sauce and correct seasoning, if necessary, with salt and pepper.
When meat is done, remove and keep warm.
Skim excess fat from sauce.
Slice meat, and serve sauce separately.
