Barbecued Pot Roast
Barbecued Pot Roast is an impressive dinner. Made with 1 lb. beef blade roast, 2 tsp. salt, 1/4 tsp. pepper, 3 tbsp. shortening, melted and 1 (8 oz.) can tomato sauce, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Sprinkle roast with salt and pepper.
Brown roast in shortening in a Dutch oven over medium-high heat.
Reduce heat to low.
Cover and cook 1 1/2 hours.
Drain; discard drippings.
Add tomato sauce, 1/2 cup water, onion and garlic to Dutch oven. Combine vinegar and next six ingredients.
Stir well; pour over roast.
Cover; cook 1 hour or until meat is tender.
Remove roast; save liquid in Dutch oven.
Combine cornstarch and 2 tablespoons water until smooth.
Cook over medium heat, stirring constantly, until bubbly and thick.
Spoon over meat; use the rest as gravy.
π· Perfect Pairings
Complete your meal with these
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