Barbecue Pot Roast

• 2 lb. beef to round roast, trimmed of fat
• 1/2 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 2 onions, sliced and separated into rings
• 1 red bell pepper, cored, seeded and sliced into rings
• 4 oz. mushrooms, sliced (1 cup)
• 2 garlic cloves, minced
• 3/4 c. barbecue sauce
• 1/3 c. water
• 2 Tbsp. molasses
• 1 tsp. chili powder
• 1 tsp. dried mustard powder
• 1 (1 lb.) bag peeled small carrots

1. Coat a 4 qt. flameproof roasting pan or Dutch oven with non-stick cooking spray and warm over medium-high heat.
2. Season meat with salt and black pepper and place in prepared pan.
3. Cook meat, turning, until all sides are browned.
4. Transfer to a plate and set aside.
5. Add onions, bell peppers, mushrooms and garlic to pan.
6. Reduce heat to medium and cook, stirring occasionally, 5 minutes more until tender.
7. Stir in barbecue sauce, water, molasses, and chili powder and mustard powder; bring to boil over high heat.
8. Add beef, reduce heat to low, cover and cook 1 hour. Add carrots, cover and cook 30 to 45 minutes longer, or until meat is fork-tender and cooked through and carrots are soft.
9. Makes 6 servings.

beef, salt, fresh ground black pepper, onions, red bell pepper, mushrooms, garlic, barbecue sauce, water, molasses, chili powder, mustard powder, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22069 (may not work)