Tangy Chuck Wagon Pot Roast |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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This tastes even better the next day! You can follow the directions here OR put everything in a crock pot after browning the beef & cook on low for 8 to 9 hours. Your choice of your favourite BBQ sauce will determine just how much tang is in the dish! Ingredients:
1 beef blade roast, approx 3 lbs |
salt |
all-purpose flour |
1 tablespoon olive oil |
1 cup barbecue sauce (your favourite kind) |
1/2 teaspoon ground pepper |
1/4 cup worcestershire sauce |
1 teaspoon dry mustard |
1/2 cup lemon juice |
1 tablespoon chopped garlic |
1 cup beef stock |
6 -8 potatoes, peeled &, quartered |
6 -8 carrots, peeled &, sliced |
1 large onion, chopped |
Directions:
1. Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
2. In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
3. Remove from pot & keep warm.
4. Pour off any excess fat.
5. Add next 7 ingredients& mix well.
6. Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
7. Spoon off any excess fat.
8. Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.
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