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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Barbecued Pot Roast Recipe

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This recipe for Barbecued Pot Roast 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!
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.
Personal Notes:
Personal Notes:
Trish cooked this on the stovetop. I have done both the stovetop and oven and it is yummy both ways.

 

 

 

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