"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Barbecued Pot Roast Recipe

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This recipe for Barbecued Pot Roast, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sister Gregoria Berger
Added: Sunday, March 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 4 to 5 lb. beef roast
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. shortening
1/2 c. water
1 (8oz.) can tomato sauce
3 medium onions, chopped
2 cloves garlic, chopped
2 Tbsp. brown sugar
1/2 t. dry mustard
1/4 c. lemon juice
1/4 c. vinegar
1 Tbsp. worcestershire sauce

Directions:
Directions:
Rub surface of meat with salt and pepper. Brown in shortening in large pot with lid. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 1 hour and 30 minutes, turning occasionally. Combine remaining ingredients; pour over roast. Cook slowly over low heat for another hour and 30 minutes or until tender. Cool before slicing.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
3-4 hours

 

 

 

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