Barbecued Pot Roast

• 1 (4 to 5 lb.) boneless pot roast
• 2 Tbsp. vegetable oil
• 1 1/2 c. sliced onions
• 1 clove minced garlic
• 2 tsp. salt
• 1 tsp. pepper
• 1 (8 oz.) can tomato sauce
• 1/4 c. chili sauce
• 1/3 c. vinegar
• 2 Tbsp. firmly packed brown sugar
• 2 Tbsp. Worcestershire sauce
• 1/2 c. water
• 2 tsp. chili powder
• 8 new potatoes
• 3 carrots, cut in strips

1. Brown roast on both sides in hot oil in a large Dutch oven. Add onion and garlic.
2. Cook until onions are tender.
3. Combine salt, pepper and tomato sauce.
4. Pour over roast.
5. Cook over low heat, uncovered, 1 1/2 hours.
6. Combine next 6 ingredients.
7. Pour over roast.
8. Cook, covered, over low heat for 1 hour or until tender. Add potatoes and carrots during last 30 minutes of cooking time. Transfer to serving platter.
9. Serve with vegetables.
10. Makes 8 to 10 servings.

vegetable oil, onions, garlic, salt, pepper, tomato sauce, chili sauce, vinegar, brown sugar, worcestershire sauce, water, chili powder, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911610 (may not work)