Beef Pot Roast in a Barbecue Sauce

Ingredients:
  • 2 medium onions, chopped
  • 1 (3 1/2 to 4 lbs) boneless beef chuck roast
  • 1 cup beef stock or bouillon
  • 3 garlic cloves, crushed
  • 2 (8 oz.) cans tomato sauce
  • 1/4 cup dark brown sugar, packed
  • 1 tsp Hungarian paprika
  • 1 tsp dry mustard
  • 1 Tbsp finely chopped fresh rosemary
  • 1 Tbsp finely chopped fresh thyme
  • 1/2 cup fresh lemon juice
  • 1/2 cup catsup
  • 1/2 cup red wine vinegar
  • 2 Tbsp Worcestershire sauce
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Preparation:

Preheat oven to 350° F.

Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.

Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, catsup, vinegar and Worcestershire sauce in a bowl. Pour the sauce over the meat, cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.

Remove the lid for the last 1/2 hour of cooking. Slice the meat and arrange on a serving platter. Spoon some sauce on the top and serve the remaining sauce on the side.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:






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