Barbecued Pot Roast

• 3 lb. pot roast
• 2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. fat
• 1 1/2 c. water
• 1 (8 oz.) can tomato sauce
• 1/2 small can tomato paste
• 3 medium chopped onions
• 3 beef bouillon cubes
• 2 cloves minced garlic
• 1 Tbsp. brown sugar
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• 1/4 c. lemon juice
• 1/4 c. vinegar
• 1 Tbsp. Worcestershire sauce

1. Rub roast with salt and pepper; brown in fat.
2. Add water, tomato sauce, tomato paste, bouillon cubes, onions and garlic. Cover; cook over low heat for 1 1/2 hours, stirring occasionally. Combine remaining ingredients; pour over meat.
3. Cover; continue cooking about 1 hour or until tender.
4. Add more water if needed. Remove to hot platter.
5. Skim off fat from gravy, then thicken with 2 tablespoons flour mixed to smooth paste with water.

pot roast, salt, pepper, fat, water, tomato sauce, tomato paste, onions, garlic, brown sugar, paprika, dry mustard, lemon juice, vinegar, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319163 (may not work)