Yield: 12 servings.

1 boneless chuck roast (3 pounds), trimmed
1/4 teaspoon pepper
1 can (8 ounces) tomato sauce
1 cup water
3 medium onions, sliced
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup ketchup
2 tablespoons brown sugar sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard

Sprinkle roast with pepper. In a Dutch oven coated with nonstick cooking spray, brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes. Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender.

Recipe Name
Barbecued Pot Roast
Published On