Barbecue Pot Roast
Rating:
★★★★★ 2 votes5
Comments:
Ingredients
-
·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
- 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
