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barbecue pot roast

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

From the Marlboro Cookbook

(2 ratings)

Ingredients For barbecue pot 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

How To Make barbecue pot roast

  • 1
    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.
  • 2
    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.
  • 3
    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

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