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Barbecued Pot Roast

Yield 16 servings.

Ingredients

  • 1 (4-pound) boneless chuck roast
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 2 (8-ounce) cans tomato sauce
  • 3/4 cup beer
  • 1/3 cup catsup
  • 1/3 cup white vinegar
  • 1/3 cup lemon juice
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 2 cloves garlic, minced
  • 3 medium onions, cut into 1/4-inch-thick slices
  • 1/3 cup all-purpose flour
  • 1/3 cup water

Nutrition Information

  • calories 365
  • caloriesfromfat 62 %
  • fat 25.2 g
  • satfat 10.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22 g
  • carbohydrate 12 g
  • fiber 0.0 g
  • cholesterol 78 mg
  • iron 0.0 mg
  • sodium 612 mg
  • calcium 0.0 mg

How to Make It

  1. Sprinkle roast with salt and pepper. Cook roast in hot oil in a Dutch oven over medium-high heat until browned on all sides. Combine tomato sauce and next 9 ingredients; pour over roast. Add onion, and bring to a boil. Cover, reduce heat, and simmer 3 1/2 to 4 hours or until roast is tender.

  2. Transfer roast to a serving platter, reserving liquid in pan. Combine flour and water, stirring until smooth; stir into liquid in pan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon 1 cup sauce over roast, and serve remaining sauce with roast.

Light and Luscious