Barbecue Pot Roast
★★★★★ 2 votes5
Ingredients
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·1 bone or blade pot roasts, ¥2 inches thick (1 to 2)
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·3 tbsp. bacon fat or lard
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·1/2 t. each, salt and pepper
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·3 medium onions, sliced
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·2 cloves garlic, minced
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·1 can tomato sauce (8 oz)
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·1/2 cup fire water (water plus 1/4 t. tabasco sauce)
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·3 tbsp. brown sugar
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·1 t. chili powder and dry mustard (1 to 2)
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·1/4 cup cider vinegar
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·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