Dutch Oven Pot Roast with Black Night Barbecue Sauce

Ingredients:
  • 1 (5 lbs) round bone pot roast
  • 2 tsp salt
  • 2 Tbsp shortening
  • 1/2 cup Black Night Barbecue Sauce
  • 1/2 cup apple cider
  • 8 carrots, pared, cut in 2-inch pieces
  • 6 potatoes, peeled and quartered
  • 2 onions, sliced
  • 1 (10 oz.) package frozen okra or 1/2 lbs fresh okra (optional)
Black Night Barbecue Sauce Ingredients:
  • 1 cup strong black coffee
  • 1 1/2 cups Worcestershire sauce
  • 1 cup ketchup
  • 1/2 cup (1 stick) butter
  • 1/4 cup lemon juice
  • 2 Tbsp granulated sugar
  • 1 Tbsp salt
  • 2 tsp cayenne pepper
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Preparation:

Rub meat with salt. Melt shortening in Dutch oven; add meat and brown over medium heat, turning once. Reduce heat; pour over barbecue and cider. Cover and simmer on top of range or in 325° oven 4 hours.

Add carrots, potatoes and onion 1 1/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time.

BBQ Sauce Preparation:

Combine ingredients. Simmer 30 minutes over low heat, stirring occasionally.

Serve with Dutch Oven Pot Roast.

Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
Date:






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