Dutch Oven Pot Roast with Black Night Barbecue Sauce
1 (5 pound) round bone pot roast
2 teaspoons salt
2 tablespoons 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 ounce) package frozen okra or
1/2 pound fresh okra (optional)
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 degrees 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.
Serves 6 to 8.
Black Night Barbecue Sauce
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 tablespoons granulated sugar
1 tablespoon salt
2 teaspoons cayenne pepper
Combine ingredients. Simmer 30 minutes over low heat, stirring occasionally.
Serve with Dutch Oven Pot Roast.
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