Barbecue Style Pot Roast

• 2 1/2 to 3 lb. beef chuck pot roast
• 2 Tbsp. margarine or butter
• 2 medium onions, sliced and separated into rings
• 2 cloves garlic, minced
• 3/4 c. bottled barbecue sauce
• 1 (4 oz.) can sliced mushrooms, drained
• 1 Tbsp. dry mustard
• 1 tsp. chili powder

1. Trim fat from meat.
2. Sprinkle with salt and pepper.
3. In a Dutch oven, brown meat on all sides in margarine.
4. Remove meat. Add onions and garlic.
5. Cook until tender but not brown.
6. Stir in barbecue sauce, mushrooms, dry mustard, chili powder and 1/2 cup of water.
7. Add meat.
8. Bring to boiling; reduce heat.
9. Cover; simmer for 1 1/2 to 2 hours or until meat is tender.
10. Remove meat; boil pan juices gently, uncovered, for 3 to 5 minutes or to desired consistency, stirring often.
11. Serves 8 to 10.

beef chuck, margarine, onions, garlic, barbecue sauce, mushrooms, mustard, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076019 (may not work)