Pot Roast In Barbecue Sauce

Recipe Ingredients

5 lbs	2270g / 80oz	Beef chuck arm pot roast
2 tablespoons	30ml	Cooking fat
		Salt
		Pepper
1 1/2 cups	355ml	Catsup - or
1 cup	237ml	-- catsup and
1/2 cup	118ml	-- chili sauce
1 cup	237ml	Water
1/4 cup	15g / 0.5oz	Onion - chopped
1 tablespoon	15ml	Worcestershire sauce
1/4 cup	59ml	Vinegar
1 teaspoon	5ml	Mustard - prepared
1 tablespoon	15ml	Brown sugar

Recipe Instructions

1. 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.

2. Add remaining ingredients and mix well.

3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.)

4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct season gin, if necessary, with salt and pepper.

5. When meat is done, remove and keep warm. Skim excess fat from sauce.

6. Slice meat, and serve sauce separately.

Source:
"The More-Beef-for-your-Money Cookbook" by Mary Dunham

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