Tangy Chuck Wagon Pot Roast

• 1 beef blade roast, approx 3 lbs
• salt
• all-purpose flour
• 1 tablespoon olive oil
• 1 cup barbecue sauce (your favourite kind)
• 1/2 teaspoon ground pepper
• 1/4 cup Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 cup lemon juice
• 1 tablespoon chopped garlic
• 1 cup beef stock
• 6 -8 potatoes, peeled &, quartered
• 6 -8 carrots, peeled &, sliced
• 1 large onion, chopped

1. Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
2. In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
3. Remove from pot & keep warm.
4. Pour off any excess fat.
5. Add next 7 ingredients& mix well.
6. Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
7. Spoon off any excess fat.
8. Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.

beef blade roast, salt, flour, olive oil, barbecue sauce, ground pepper, worcestershire sauce, mustard, lemon juice, garlic, beef stock, potatoes, carrots, onion

Taken from www.food.com/recipe/tangy-chuck-wagon-pot-roast-84732 (may not work)