Barbecued Beef Roast

By Addie

“'Don't skimp on the potatoes,' Grandpa would advise Grandma. 'That's what everyone really loves.'”

Ingredients

• 2 tablespoons vegetable oil
• 1 (4- to 5-pound) beef chuck roast
• 2 cloves garlic, minced
• 2 medium onions, sliced
• 1/2 cup ketchup
• 1/2 cup water
• 1/4 cup red-wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1 1/2 pounds new red potatoes, scrubbed

Preparation

Step 1

Heat vegetable oil in a Dutch oven over medium-high heat. Brown beef on all sides in hot oil.


Sprinkle garlic on top of beef. Arrange onions on top.

Combine ketchup, water, vinegar, Worcestershire sauce, rosemary and salt in a small bowl and mix well. Pour over beef.

Cook over medium-low heat, covered, for 2 hours.

Cut potatoes in half. Add to Dutch oven. Cook, covered, until potatoes are tender, about 30 minutes.
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MY NOTES: Put this in the oven in my Le Creuset braiser, covered, for 2 hours at 325 degrees, then add potatoes as directed and cook for an additional 30 minutes.
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Grandma's Secret Tip:

Great-tasting beef chuck roast is an economical choice for this dish. Grandma loved the mild flavor of chuck. But Grandpa loved the beefy flavor of round roast, so occasionally, Grandma used a bottom round roast for this barbecue. The leftovers of either round or chuck barbecue are delicious shredded and served on a corn cake.