Barbecued Pot Roast

Barbecued Pot Roast without leaving the kitchen! Absolutely!

These two pot roast recipes get their barbecue flavor from the seasonings and not from a barbecue pit.

You won't miss the pit.

Barbecued Pot Roast Recipe

1 (4 to 5 lb.) boneless chuck pot roast
2 Tbsp. vegetable oil
1 1/2 c. sliced onions
1 clove garlic, minced
2 tsp. Salt
1/2 tsp. Pepper
1 (8 oz.) can tomato sauce
1/4 c. chili sauce
1/3 c. cider vinegar
2 Tbsp. firmly packed brown sugar
2 tsp. Worcestershire sauce
1/2 c. water
2 tsp. chili powder
8 new potatoes
3 carrots, peeled and cut into strips

Brown the chuck pot roast on both sides in hot oil in a large Dutch oven.

Add the onions and the garlic and cook until tender. Combine the salt, pepper and tomato sauce and pour over the pot roast and cook over low heat uncovered, 1 1/2 hours.

Combine the chili sauce, cider vinegar, brown sugar, Worcestershire sauce, water and chili powder and pour over the chuck roast. Cook over low heat, covered, 1 hour or until tender.

Pare 1-inch strip around the center of the potatoes and add the potatoes and carrots during the last 30 minutes of cooking time. Transfer the barbecue pot roast to a serving platter and serve with the vegetables.

Leftovers make great Barbecue Pot Roast Sandwiches.

Yields 8 to 10 servings.

Barbecued Pot Roast Recipe

3 lb. beef rump roast
2 tsp. Salt
1/4 tsp. Pepper
3 Tbsp. Fat
1/2 c. water
1 (8 oz.) can tomato sauce
3 onions, sliced
1 clove garlic, chopped
2 Tbsp. brown sugar
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. catsup
1/4 c. vinegar
1 Tbsp. Worcestershire sauce
Flour

Preheat Dutch oven. Season the beef rump roast with salt and pepper.

Heat the fat in the Dutch oven and brown the beef rump roast on all sides. Add the water, tomato sauce, onions and garlic. Place the lid on the Dutch oven and cook for about 1 1/2 hours.

Remove the lid and add the remaining ingredients. Cover and cook for about 1 hour more or until the beef rump roast is tender.

Remove the lid, take out the beef rump roast and set aside.

Skim the fat from the liquid. Make a paste with the flour and water and blend into the cooking liquid and cook until thickened. Pour the gravy over the barbecued pot roast.

I prefer Barbecued Pot Roast cooked in my water smoker but these recipes are the best substitutes when I can't do that.