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Barbecued Pot Roast

Yield 8 to 10 servings


  • 1 (4- to 5-pound) boneless pot roast
  • 2 tablespoons vegetable oil
  • 1 1/2 cups sliced onions
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (8-ounce) can tomato sauce
  • 1/4 cup chili sauce
  • 1/3 cup cider vinegar
  • 2 tablespoons firmly packed brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 8 new potatoes
  • 3 carrots, peeled and cut into strips

How to Make It

  1. Brown roast on both sides in hot oil in a large Dutch oven. Add onion and garlic; cook until onion is tender.

  2. Combine salt, pepper, and tomato sauce; pour over roast, and cook over low heat, uncovered, 1 1/2 hours. Combine next 6 ingredients; pour over roast. Cook over low heat, covered, 1 hour or until tender.

  3. Pare 1-inch strip around center of potatoes. Add potatoes and carrots during last 30 minutes of cooking time. Transfer roast to serving platter, and serve with vegetables.

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