Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Texas BBQ Pot Roast




Source of Recipe


Faye (EDC)


List of Ingredients




one 4# chuck roast
1 cup BBQ sauce
1/2 cup cider vinegar
1/3 cup brown sugar
1 tbsp. prepared mustard
1 tbsp. worcestershire sauce
1 tbsp. chili powder
1 tbsp. garlic powder
2 tsp. thyme
beef broth as needed
potatoes
onions

Recipe



Slice however many potatoes and onions you want into a big pot and place the roast on top.

Add remaining ingredients, using enough beef broth (use the soup powder mix and water) to barely cover the meat.

Cook over medium heat for 3-4 hours, turning the meat every 1 - 1½ hours until tender. Allow to cool before slicing (or not!), then return slices to sauce and let it cook a few more minutes to absorb the sauce/flavor.