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Indoor Barbecued Roast


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  • 4 to 6 pound round or rump roast
  • Garlic powder
  • Paprika
  • 1/2 C. liquid smoke
  • 2 medium onions, chopped
  • Worcestershire sauce
  • 3/4 C. barbecue sauce



Step 1

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.

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