BURGUNDY CIDER POT ROAST

By Beefman-2

BURGUNDY APPLE CIDER POT ROAST

Ingredients

• 5 – 7 LB POT OR CHUCK ROAST
• 1/2 CUP APPLE CIDER
• 1/2 CUP BURGUNDY WINE
• 1/2 CUP BBQ SAUCE
• 1 TO 2 LARGE RED ONION DICED
• 1 TO 2 LARGE BELL PEPPER DICED
• HEAVY COAT BEEFMAN HERB RUB
• 2 – 3 LARGE RED POTATOES CUBED
• 2 – 3 CUP CARROTS CUT
• RUB
• 1/4 CUP GARLIC POWDER
• 1/4 CUP ONION POWDER
• 1/4 CUP PAPRIKA
• 1/4 CUP GROUND MUSTARD
• 1/4 CUP MSG
• 1/4 CUP SEASONED SALT
• 1/4 CUP BLACK PEPPER
• 1 CUP BROWN SUGAR
• 1 TBSP CELERY SEED
• 1 TBSP ANCHO CHILI PEPPER
• 1 TBSP CALIF. CHILE PEPPER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP ALLSPICE
• 1 TBSP GROUND CORIANDER
• 1 TBSP PARSLEY FLAKES
• 1 TBSP GROUND THYME
• 1 TBSP GROUND TURMERIC
• 1 TBSP GROUND MARJORAM
• 1 TBSP GROUND GINGER
• 1 TBSP GROUND NUTMEG
• 1 TBSP GROUND SAGE
• 1 TBSP WHOLE DILL WEED

Preparation

Step 1

TRIM MEAT OF EXCESSIVE FAT , PLACE
APPLY RUB AND PLACE IN ROASTING
PAN, MIX WINE, BBQ SAUCE AND APPLE
CIDER, ADD IN VEGGIES AS INDICATED
POUR WINE / CIDER BBQ SAUCE MIX
OVER ALL AND COOK AT 350 F
2 TO 3 HR TILL COOKED