Barbecued Pot Roast

By Addie

WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good! Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers! -Emma Nye, New Oxford, Pennsylvania

Ingredients

• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 beef chuck roast (3 pounds)
• 3 tablespoons vegetable oil
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 3 medium onions, sliced
• 2 garlic cloves, minced
• 1/4 cup lemon juice
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground mustard

Preparation

Step 1

Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes.

Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender.
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REVIEWS:

This was really easy to make and it came out great! I would definitely make this one again. For my own preferences I'd use less tomato sauce as I'm not a fan of tomatoes.

You gave our family another new favorite recipe. My husband made it for supper tonight and we expected to have leftovers for tomorrow, but it's pretty much all gone. Thanks for a great recipe for family and for guests. I don't like too many barbecue sauces but this one is subtly sweet and not too overpowering like so many sauces are. Thumbs up from all of us.