Barbecued Pot Roast

• 2 Tbsp. salad oil
• 1 beef chuck T-bone roast (4 lb.)
• 2 onions, sliced
• 1 garlic clove, minced
• 1 (8 oz.) can tomato paste
• 1/2 c. cider vinegar
• 2/3 c. brown sugar
• 1 Tbsp. salt
• 2 Tbsp. Worcestershire sauce
• 1 tsp. dry mustard
• 1/4 tsp. pepper
• 2 bay leaves

1. About 4 hours before, in an 8-quart Dutch oven over medium heat, cook beef in salad oil until browned on both sides.
2. Remove meat.
3. Add to drippings in pan, onions and garlic; cook until lightly brown, about 5 minutes.
4. Spoon off drippings.
5. Stir in tomato sauce and remaining ingredients to the onion and garlic mixture in pan.
6. Put meat back in Dutch oven.
7. Heat on high to boiling, reduce heat and simmer 3 hours or until meat is fork-tender.
8. Turn meat once during this time.
9. To serve, remove meat to deep platter, skim off fat from liquid in Dutch oven and discard bay leaves.
10. Spoon remaining liquid over meat.

salad oil, beef chuck t, onions, garlic, tomato paste, cider vinegar, brown sugar, salt, worcestershire sauce, dry mustard, pepper, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527171 (may not work)