Indoor Barbecued Roast
- 4 to 6 pound round or rump roast
- Garlic powder
- 1/2 C. liquid smoke
- 2 medium onions, chopped
- Worcestershire sauce
- 3/4 C. barbecue sauce
Sprinkle roast on both sides with garlic and paprika. Pour liquid smoke over top and cover with onion. Place meat in bag and refrigerate overnight.
Heat oven to 275°. Drain meat. Sprinkle with Worcestershire sauce. Place in baking dish and cover with foil. Bake for 5 hours. Uncover, pour barbecue sauce over meat, and bake for 1 more hour.