Barbecued Pot Roast

• 2 tablespoons oil
• 1 (5 lb) beef chuck roast
• 3 onions, sliced
• 4 cloves garlic, minced
• 2 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 12 cup brown sugar, packed
• 12 cup vinegar
• 1 tablespoon salt
• 2 tablespoons Worcestershire sauce
• 1 teaspoon mustard
• 12 teaspoon pepper

1. Brown roast in oil on both sides in 8-quart heavy saucepan over medium heat.
2. Remove roast and set aside.
3. In same pan, over medium heat, cook onions and garlic in drippings until browned.
4. Stir in remaining ingredients, including roast.
5. Heat to boiling, turn heat to low, cover, and simmer 1-1/2 hours, turn meat over, and cook an additional 1-1/2 hours or until tender.

oil, beef chuck roast, onions, garlic, tomato sauce, tomato paste, brown sugar, vinegar, salt, worcestershire sauce, mustard, pepper

Taken from www.food.com/recipe/barbecued-pot-roast-28360 (may not work)