"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barbecued Pot Roast Recipe

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This recipe for Barbecued Pot Roast, by , is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Trish Apschnikat

Category:
Category:

Ingredients:  
Ingredients:  
1 (4-5 lb.) beef shoulder or chuck roast
2 Tbsp. oil
2 medium sliced onion
2 cloves garlic, minced
1/2 c. catsup
1 1/2 lb. small potatoes
1/2 c. water
1/4 c. red wine vinegar
2 Tbsp. Worcestershire sauce
1 tsp. rosemary leaves
1 tsp. salt

Directions:
Directions:
Brown roast on all sides in hot oil in large Dutch oven; add onion and garlic. Combine remaining ingredients except potatoes. Mix well and pour over roast. Cover and simmer 2 hours; add potatoes and cook additional 30-45 minutes.

 

 

 

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