Barbecued Pot Roast

• 1 lb. beef blade roast
• 2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. shortening, melted
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 3 medium onions, thinly sliced
• 2 cloves garlic, minced
• 1/4 c. vinegar
• 1/4 c. ketchup
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. brown sugar
• 1/2 tsp. dry mustard
• 1/4 tsp. paprika
• 2 Tbsp. all-purpose flour
• 2 Tbsp. water

1. Sprinkle roast with salt and pepper.
2. Brown roast in shortening in a Dutch oven over medium-high heat.
3. Reduce heat to low.
4. Cover and cook 1 1/2 hours.
5. Drain; discard drippings.
6. Add tomato sauce, 1/2 cup water, onion and garlic to Dutch oven. Combine vinegar and next six ingredients.
7. Stir well; pour over roast.
8. Cover; cook 1 hour or until meat is tender.
9. Remove roast; save liquid in Dutch oven.
10. Combine cornstarch and 2 tablespoons water until smooth.
11. Stir.
12. Cook over medium heat, stirring constantly, until bubbly and thick.
13. Spoon over meat; use the rest as gravy.

beef blade roast, salt, pepper, shortening, tomato sauce, water, onions, garlic, vinegar, ketchup, worcestershire sauce, brown sugar, dry mustard, paprika, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452704 (may not work)