Pot Roast in Barbecue Sauce

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.