Tangy Chuck Wagon Pot Roast

By d_s1

Ingredients

• 1 beef blade roast, approx 3 lbs
• flour
• 1 cup barbecue sauce
• 1/2 tsp pepper
• 1/4 cup worchestershire sauce
• 1 tsp dry mustard
• 1/2 cup lemon juice
• 1 Tbsp chopped garlic
• 1 cup beef stock
• 6-8 potatoes, peeled and quartered
• 6-8 carrots, peeled and cut into chunks
• 20 pearl onions, peeled or 2-3 onions, cut into chunks

Preparation

Step 1

Sprinkle roast with flour. Brown in oven proof dish. Remove from pan and keep warm. Pour off excess fat. Add barbecue sauce, pepper, worchestershire sauce, dry mustard, lemon juice, garlic and beef stock. Mix well. Return beef to pan. Cover and cook in 350° F oven for approx 1 1/2 hours. Spoon off excess fat. Add potatoes, carrots and onions. Bring to boil, reduce heat, cover and simmer for 1 hour until meat is fork tender.
This can also be cooked in slow cooker. Brown meat and combine with other ingredients in cooker. Cook on low for 8-9 hours.