Barbecued Pot Roast

Barbecued Pot Roast

4 lbs. bottom round roast
2 tsp. salt
1/4 tsp. pepper
3 Tbsp. shortening
1/2 cup water
1 8-oz. can tomato sauce
3 medium onions
2 cloves of garlic
3 Tbsp. brown sugar
1/2 tsp. dry mustard
1/4 cup lemon juice
1/4 cup catsup
1/4 cup vinegar
1 Tbsp. worchestershire

Rub meat with salt and pepper- brown in shortening.

Add water, tomato sauce, thinly sliced onion, and minced garlic.

Cover and cook over low heat 1-1/2 hours.

Combine remaining ingredients and pour over meat.

Cover and cook 1-1/2 Hrs. or until tender.

Remove meat, skim off fat, dilute with water to taste.

Thicken with 2 Tbsp flour mixed with water.

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