BBQ Pot Roast
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2267.96 g chuck roast
- 14.79 ml good curry powder
- 59.16 ml olive oil
- fresh ground black pepper
-
sauce
- 236.59 ml dry red wine
- 236.59 ml catsup
- 118.29 ml vinegar
- 118.29 ml water
- 29.58 ml brown sugar
- 29.58 ml Worcestershire sauce
- 0.19 ml liquid smoke
- 0.25 ml Tabasco sauce
- 2.46 ml dry mustard (I like Colman's)
- 1 medium onion, peeled and chopped
directions
- Rub the roast with the freshly ground pepper and the curry powder. Heat a large frying pan and add the oil. Brown the meat on all sides, using high heat.
- Prepare the sauce by simmering all the sauce ingredients until the onions are soft. Place the roast in a large piece of aluminium foil and place on a baking sheet. Pour the sauce over the roast and fold the foil over to seal the roast well. Place on a grill or in a 350 degree oven for about 2 hours.,or until tender. ( I prefer to put the roast in a dutch oven ,minus the foil, and pouring the sauce over the roast. This way you need to check the liquid, may need a little water.Using the dutch oven you can either place the Dutch Oven on top of the BBQ ,or on the stove top ,or in your regular oven as above.).
- You may wish to add a bit of salt when serving. I like with spratzle or wide egg noodles.
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RECIPE SUBMITTED BY
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<br>I retired in 1994.I have taken over the kitchen ever since. With my wife's permission of course.I just love to cook.
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