Suffering With Joy

Beef Pot Roast in Barbecue Sauce

October 25, 2010

Fall seems like a good time for pot roast.  I found this recipe in our local county paper, made it, and got high ratings from the man who counts – my husband.

The only ingredient I omitted was the catsup because we are avoiding high amounts of sugar and this has plenty of sweet in it already.  In fact, I cut the amount of sugar down, too, in the interest of wellness.

• 2 medium onions, chopped (today I used shallots)
• 1 31/2 – 4 lb. boneless beef chuck roast (today I used a brisket we got on a manager’s special)
• 1 cu. beef stock or bouillon (if you cook in ceramic vessels this may be unnecessary)
• 2 garlic cloves crushed
• 2 8oz. cans of tomato sauce
• 1/4 cu. dark brown sugar, packed (go easy here if you’re cutting down on sugar)
• 1 tsp. Hungarian paprika
• 1 tsp. dry mustard
• 1 tbsp. finely chopped fresh rosemary ( clipped some from my fresh herb garden)
• 1 tbsp. finely chopped fresh thyme (also from my herb garden)
• 1/2 cu. fresh lemon juice
• 1/2 cu. catsup
• 1/2 cu. red wine vinegar
• 2 tbsp. Worcestershire sauce
• Optional: get a bag of frozen green beans, a bag of carrots, some celery stalks and some red potatoes cut in half.

Preheat the oven to 350 degrees F.

Sprinkle onions over the bottom of a large heavy Dutch oven.  Place meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.  (This went the other way for me.  The ceramic Dutch oven netted me a lot of juice which I poured off before adding the barbecue sauce.)

Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, catsup, vinegar and Worcestershire sauce in a bowl.  Pour the sauce over the meat (this is the time when I add the veggies from the “Optional” category), cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.

Remove the lid for the last 1/2 hour of cooking.  Slice the meat and arrange on a serving platter.  Spoon some sauce on the top and serve the remaining sauce on the side.

Since we are barbecue lovers this is a perfect way to extend the summer barbecue season. I hope you will try this and enjoy it.

V.  Praised be Jesus Christ!

R.  Now and forever.  Amen.

(Click on the link above to read why I am ending my posts with this.)

Tags: wellness

2 Comments to Beef Pot Roast in Barbecue Sauce

1. 

   This recipe sounds very good, Barb! Since Randy is allergic to all poultry products I’m always looking for new beef recipes. Thanks!
Mary333 on November 2nd, 2010
2. 

   Mary, sorry about Randy’s allergies. I’ll be posting gluten free recipes that are easy and man-friendly from time to time so I’m glad you may be able to use them, too.
barb on November 2nd, 2010