Beef Pot Roast In A Barbecue Sauce

• 2 medium onions, chopped
• 1 (3 1/2 to 4 lb.) beef chuck roast
• 1 c. beef stock or bouillon
• 3 garlic cloves, crushed
• 2 (8 oz.) cans tomato sauce
• 1/4 c. dark brown sugar, packed
• 1 tsp. paprika
• 1 tsp. dry mustard
• 1 Tbsp. chopped, fresh rosemary
• 1 Tbsp. chopped, fresh thyme
• 1/2 c. fresh lemon juice
• 1/2 c. ketchup
• 1/2 c. red wine vinegar
• 2 Tbsp. Worcestershire sauce

1. Preheat oven to 350u0b0.
2. Sprinkle the onions over the bottom of a large, heavy pot or Dutch oven.
3. Place the meat on top of the onions.
4. Cover and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.

onions, chuck roast, beef stock, garlic, tomato sauce, dark brown sugar, paprika, dry mustard, rosemary, thyme, lemon juice, ketchup, red wine vinegar, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=614384 (may not work)