Pot Roast in Barbecue Sauce

• 2 large onions, chopped
• 1 (5 lb) boneless beef chuck roast
• 2 cups beef stock or 2 cups bouillon
• 4 cloves garlic, minced
• 2 (8 ounce) cans tomato sauce
• 14 cup packed brown sugar
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 1 teaspoon finely chopped rosemary
• 1 teaspoon finely chopped thyme
• 12 cup lemon juice
• 12 cup ketchup
• 12 cup red wine vinegar
• 3 teaspoons Worcestershire sauce

1. Preheat oven to 350F degrees.
2. In the bottom of a large dutch oven layer onions and place meat on top, pour over 1 cup of stock.
3. Cover and bake for 1 1/2 hours, adding more stock if needed.
4. Mix the garlic, tomato sauce, brown sugar, paprika, mustard, rosemary and thyme, lemon juice, ketchup, vinegar and worcestershire sauce.
5. Pour over the meat, recover and cook for about 1 1/2 hours more, basting every 20 minutes.
6. Remove the lid the last 1/2 hour.
7. Slice meat and arrange on a serving platter.
8. Spoon on a little sauce and offer the rest at the table.

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

Taken from www.food.com/recipe/pot-roast-in-barbecue-sauce-16223 (may not work)