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Foodie1 - Posted March 25, 2004 04:29 AM
Texas BBQ Pot Roast
1 pot roast (about 4 pounds), such as bottom round or chuck
1 teaspoon vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar (regular vinegar will work too)
1/2 cup chicken or beef broth
1/4 cup packed light-brown sugar
1 tablespoon bottled mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion (1/2 pound), chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
1 Brown meat well in oil in large ovenproof Dutch oven, 15 minutes.
2 Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Bring to boiling.
3 Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan.
4 Remove meat from pot. Skim fat. Slice beef and serve with sauce on rolls or with potatoes or rice.
Texas BBQ Pot Roast
1 pot roast (about 4 pounds), such as bottom round or chuck
1 teaspoon vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar (regular vinegar will work too)
1/2 cup chicken or beef broth
1/4 cup packed light-brown sugar
1 tablespoon bottled mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion (1/2 pound), chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
1 Brown meat well in oil in large ovenproof Dutch oven, 15 minutes.
2 Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Bring to boiling.
3 Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan.
4 Remove meat from pot. Skim fat. Slice beef and serve with sauce on rolls or with potatoes or rice.