Texas BBQ Pot Roast
Angela Petersen
ingredients
- 1 pot roast (about 4 pounds), such as bottom round or chuck
- 1 teaspoon vegetable oil
- 1 cup bottled barbecue sauce
- .5 cup cider vinegar
- .5 cup chicken or beef broth
- .25 cup packed light-brown sugar
- 1 tablespoon bottled mustard
- 1 tablespoon worcestershire sauce
- 1 tablespoon chili powder
- 1 large onion (.5 pound), chopped
- 2 large cloves garlic, crushed
- 1.5 teaspoons dried thyme
- 12 rolls
directions
- 1
1. Heat oven to 300 degrees.
- 2
2. Brown meat well in oil in large ovenproof Dutch oven. 15 minutes.
- 3
3. Add sauce, vinegar, broth, sugar, mustard, worcestershire, chili powder, onion, garlic, and thyme to pot. Bring to boiling.
- 4
4. Bake, covered, in 300 degree oven 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat. Slice beef. Serve with sauce on rolls.
Source: Valerie Smith
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