Barbecued Pot Roast
As the weather gets warmer on the east coast, more and more people are drawn to the outdoors to enjoy some warm weather cooking. Gone are the soups, and replaced are the stews. Steak grilling? Chili Cooking? Absolutely! Listed below are some of our favorite recipe dishes as we prepare for the warm months.
INGREDIENTS:
• 1 beef pot roast, 4 to 5 pounds
• 2 tablespoons vegetable oil
• cayenne and cumin
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 2 cups sliced onions
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/2 teaspoon dry mustard
• 1/4 cup lemon juice
• 1/4 cup vinegar
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
Go ahead and brown the meat either on a grill or in an oven. Add some cayenne and cumin for that added dash of “what the hell is that?”. Now add the tomato sauce, water. onion, and minced garlic. Cover and simmer for roughly 2 to 2 1/2 hours. Add the remaining ingredients, cover, and continue cooking for 1 1/2 hours longer, or until roast is tender.
Check the recipe every now and then, and add additional water if necessary. Take out the meat and remove excess fat. The recipe serves 5-7.
