Al Cribari's Barbecued Pot Roast
Michael L
ingredients
- 1 each 4 1/2-5lb chuck roast
- Freshly ground black pepper to taste
- 1 cup Dry red Burgundy wine
- 1 cup Catsup
- 1/2 cup Vinegar
- 1/2 cup Water
- 2 tablespoons Brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Curry powder (good brand)
- 4 tablespoons Olive oil
- Several drops of liquid smoke
- 1/2 teaspoon Dry mustard
- 1 medium Yellow onion; chopped
directions
- 1
Rub the roast with the freshly ground pepper and the curry powder. Heat a large frying pan and add the oil. Brown the meat on all sides, using high heat.
- 2
Prepare the sauce by simmering all the sauce ingredients until the onions are soft.
- 3
Place the roast in a large piece of aluminum foil and place on a baking sheet.
- 4
Pour the sauce over the roast and fold the foil over to seal the roast well.
- 5
Place on a grill or in a 350 oven for 2 hours, or until tender. You may wish to add a bit of salt when serving.
- 6
Wine suggestion: Fruity Cabernet.
Source: The Frugal Gourmet Cooks with Wine
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