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Receta Barbecue Pot Roast
by CookEatShare Cookbook

Barbecue Pot Roast
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  Raciónes: 12

Ingredientes

  • 2 tbsp. oil
  • 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
  • 2 medium onions, minced
  • 1 garlic clove, chopped
  • 1 (8 ounce.) can tomato sauce
  • 1 (6 ounce.) can tomato paste
  • 2/3 c. packed light brown sugar
  • 1/2 c. cider vinegar
  • 1 tbsp. salt
  • 2 tbsp. Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • Parsley sprigs for garnish

Direcciones

  1. In an 8 qt Dutch oven over medium high heat, in warm oil, cook pot roast till well browned on both sides. Remove meat to platter. In same Dutch oven over medium heat, in drippings, cook onions and garlic till lightly browned, about 5 min, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining ingredients except parsley. Return meat to Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 3 1/4 hrs or possibly till meat is fork tender, turning meat once. To serve: place meat on platter. Skim fat from liquid; throw away bay leaves; spoon liquid into gravy boat. Garnish roast with parsley.