Barbecued Pot Roast

• 1 (4-pound) boneless chuck roast
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 3 tablespoons vegetable oil
• 2 (8-ounce) cans tomato sauce
• 3/4 cup beer
• 1/3 cup catsup
• 1/3 cup white vinegar
• 1/3 cup lemon juice
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 3/4 teaspoon dry mustard
• 1/2 teaspoon paprika
• 2 cloves garlic, minced
• 3 medium onions, cut into 1/4-inch-thick slices
• 1/3 cup all-purpose flour
• 1/3 cup water

1. Sprinkle roast with salt and pepper. Cook roast in hot oil in a Dutch oven over medium-high heat until browned on all sides. Combine tomato sauce and next 9 ingredients; pour over roast. Add onion, and bring to a boil. Cover, reduce heat, and simmer 3 1/2 to 4 hours or until roast is tender.
2. Transfer roast to a serving platter, reserving liquid in pan. Combine flour and water, stirring until smooth; stir into liquid in pan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon 1 cup sauce over roast, and serve remaining sauce with roast.

chuck roast, salt, pepper, vegetable oil, tomato sauce, beer, catsup, white vinegar, lemon juice, brown sugar, worcestershire sauce, dry mustard, paprika, garlic, onions, flour, water

Taken from www.myrecipes.com/recipe/barbecued-pot-roast-0 (may not work)