Tangy Chuck Wagon Pot Roast

By Beefman-2

This tastes even better the next day! You can follow the directions here OR put everything in a crock pot after browning the beef & cook on low for 8 to 9 hours. Your choice of your favourite BBQ sauce will determine just how much tang is in the dish!

Ingredients

• 1 beef blade roast, approx 3 lbs
• salt
• all-purpose flour
• 1 tablespoon olive oil
• 1 cup barbecue sauce (your favourite kind)
• 1/2 teaspoon ground pepper
• 1/4 cup Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 cup lemon juice
• 1 tablespoon chopped garlic
• 1 cup beef stock
• 6 -8 potatoes, peeled &, quartered
• 6 -8 carrots, peeled &, sliced
• 1 large onion, chopped

Details

Servings 1
Preparation time 15mins
Cooking time 165mins
Adapted from food.com

Preparation

Step 1

1 Pat roast dry with paper towels; sprinkle lightly with salt & pepper. 2 In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides. 3 Remove from pot & keep warm. 4 Pour off any excess fat. 5 Add next 7 ingredients& mix well. 6 Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours. 7 Spoon off any excess fat. 8 Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.