Roast With Barbecue Gravy

• 1 (4 lb.) beef chuck pot roast
• 2 Tbsp. cooking oil
• 3/4 c. bottled barbecue sauce
• 1/4 c. orange marmalade
• 1 Tbsp. vinegar
• 2 Tbsp. cornstarch

1. Trim excess fat from meat.
2. In a Dutch oven, brown meat on all sides in hot oil.
3. Sprinkle with salt and pepper.
4. Combine barbecue sauce, marmalade, vinegar and 1/2 cup water; pour over meat. Cover, simmer about 2 1/4 hours or until meat is tender.
5. Remove meat to a platter, keep warm.
6. Pour meat juices and fat into a large glass measure.
7. Skim off excess fat.
8. Measure 2 cups liquid (if necessary, add water).
9. Return to Dutch oven.
10. Combine cornstarch and 2 tablespoons cold water; stir into pan juices. Cook and stir until bubbly.
11. Cook and stir 1 to 2 minutes more. Spoon some gravy over meat; pass remaining gravy.

beef chuck, cooking oil, barbecue sauce, orange marmalade, vinegar, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050582 (may not work)