BBQ Pot Roast

• 1 Tbsp. brown sugar
• 2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 boneless beef chuck roast (2-1/2 lb.)
• 1 tsp. oil
• 1-1/2 lb. red new potatoes King Sooper's 5 lb For $1.88 thru 02/09
• 6 carrots, peeled, cut diagonally in half
• 1/2 cup cut-up sweet onions (1-inch pieces) Safeway 1 lb For $1.49 thru 02/09
• 3/4 cup fat-free reduced-sodium beef broth
• 1/2 cup KRAFT Original Barbecue Sauce
• 4 sprigs fresh thyme

1. Heat oven to 450 degrees F.
2. Place ovenproof Dutch oven or large deep skillet in oven 15 min.
3. Meanwhile, mix sugar, garlic powder and pepper until blended.
4. Sprinkle over meat; rub into meat.
5. Remove pan from oven.
6. Add oil and meat to pan; return to oven.
7. Bake 20 min.
8. turning meat after 10 min.
9. Add vegetables to pan.
10. Mix broth and barbecue sauce; pour over meat and vegetables.
11. Top with thyme; cover.
12. Reduce oven temperature to 350 degrees F; bake 2-1/2 to 3 hours or until meat is tender.
13. Transfer meat and vegetables to platter, reserving drippings in pan.
14. Discard thyme.
15. Cook drippings on stove top on medium-high heat 5 min.
16. or until reduced to about 2 cups.
17. Cut meat across the grain into thin slices.
18. Serve with vegetables and gravy.

brown sugar, garlic powder, ground black pepper, chuck roast, oil, red new potatoes, carrots, sweet onions, beef broth, barbecue sauce, thyme

Taken from www.kraftrecipes.com/recipes/bbq-pot-roast-162483.aspx (may not work)