Tangy Chuck Wagon Pot Roast

This tastes even better the next day! You can follow the directions here OR put everything in a crock pot after browning the beef & cook on low for 8 to 9 hours. Your choice of your favourite BBQ sauce will determine just how much tang is in the dish!

• Ready In: 2 hrs 45 mins
• Serves: 6-8

Ingredients

• 1  beef blade roast, approx 3 lbs
•  salt
•  all-purpose flour
• 1  tablespoon olive oil
• 1  cup barbecue sauce (your favourite kind)
• 1⁄2 teaspoon ground pepper
• 1⁄4 cup Worcestershire sauce
• 1  teaspoon dry mustard
• 1⁄2 cup lemon juice
• 1  tablespoon  chopped garlic
• 1  cup  beef stock
• 6 -8  potatoes, peeled &, quartered
• 6 -8  carrots, peeled &, sliced
• 1  large onion, chopped

Directions

1. Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
2. In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
3. Remove from pot & keep warm.
4. Pour off any excess fat.
5. Add next 7 ingredients& mix well.
6. Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
7. Spoon off any excess fat.
8. Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.