Barbecue Pot Roast

Lynnda Cloutier


From the Marlboro Cookbook

pinch tips: How to Tie a Roast


1 bone or blade pot roasts, ¥2 inches thick (1 to 2)
3 tbsp. bacon fat or lard
1/2 t. each, salt and pepper
3 medium onions, sliced
2 cloves garlic, minced
1 can tomato sauce (8 oz)
1/2 cup fire water (water plus 1/4 t. tabasco sauce)
3 tbsp. brown sugar
1 t. chili powder and dry mustard (1 to 2)
1/4 cup cider vinegar
2 tbsp. spicy steak sauce

Directions Step-By-Step

Trim meat if needed. Heat bacon fat in a Dutch oven (extra large for 2 roasts); Brown meat on all sides Remove meat from pot and sprinkle with salt and pepper.
Add onions and garlic to pot. Cook over medium heat and stir until onions are golden brown. Place meat on top of onions. Mix tomato sauce and Fire Water; pour over meat and onions.
Bring to a boil, cover and cook at a slow boil for 1 1/2 hours. Mix sugar, chili powder dry mustard, cider vinegar, and steak sauce; pour over meat and onions. Cover and cook 1 hour. Baste with sauce once or twice. Remove roast and thicken sauce with 2 T. flour and water, if desired. One roast makes 4 to 6 servings.
Source: Marlboro Country Cookbook

About this Recipe

Course/Dish: Beef, Roasts