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Barbecue Pot Roast

Source of Recipe


From "Morning Fires, Evening Lights"



List of Ingredients



• One or two 7-bone or blade pot roasts, 2 inches thick
  
• 3 Tbsp bacon fat or lard
  
• 1/2 teaspoon each: salt and pepper
  
• 3 medium onions, sliced
  
• 2 cloves garlic, minced
  
• 1 (8-ounce) can tomato sauce
  
• 1/2 cup water plus 1/4 teaspoon
  
• Tabasco sauce
  
• 3 Tbsp brown sugar
  
• 1 to 2 teaspoons each: chili powder and dry mustard
  
• 1/4 cup cider vinegar
  
• 2 Tbsp spicy steak sauce
  






Instructions



1. Trim meat if needed. Heat bacon fat in a Dutch oven (extra-large for 2 roasts); brown meat on all sides. Remove meat from pot and sprinkle with salt and pepper.
   
   
2. Add onions and garlic to pot; cook over medium heat and stir until onions are golden brown. Place meat on top of onions. Mix tomato sauce and water; pour over meat and onions. Bring to a boil; cover and cook at a slow boil for 1-1/2 hours.
   
   
3. Mix sugar, chili powder, dry mustard, cider vinegar, and steak sauce; pour over meat and onions. Cover and cook 1 hour. Baste with sauce once or twice. Remove roast and thicken sauce with 2 tablespoons all-purpose flour and water, if desired.
   
   One roast makes 4 to 6 servings.