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Barbequed Pot Roast and Potatoes




Source of Recipe


Lori Bakes


List of Ingredients




8 small to medium red potatoes

1or 2 boneless beef chuck roast (about 4-1/2 to 5 pounds total)

1-1/2 TBS oil

1/2 C chopped onion

1 large can (29 oz) tomato sauce

6 TBS packed brown sugar

2 TBS GFCF Worcestershire sauce

2 TBS rice vinegar

1 tsp salt

1-1/2 TBS cornstarch

2 TBS cold water


Recipe



fat from roast(s); brown in hot oil on all sides in a skillet.
Place meat in the slow cooker and place potatoes on top and around meat.
Discard all except 1/2 TBS drippings from skillet; sauté onion until
tender. Stir in tomato sauce, brown sugar, Worcestershire sauce, vinegar
and salt. Pour over meat and potatoes. Cover and cook on HIGH for 4-1/2
to 5 hours or until meat is tender. Remove meat and potatoes to serving
platter to keep warm. Before serving, combine cornstarch and cold water
until smooth. Mix into barbeque sauce inside slow cooker and stir with
heat on until thickened; serve with potatoes and meat.



Yield: 6 - 8 serving