Barbecued Pot Roast
- Yield 6 servings
The following roast recipe has been a favorite dish for company, or to take on a sympathy visit for at least 30 years.
- 2 tablespoons vegetable oil
- 3 to 5 pounds brisket of beef
- 3 cups sliced yellow onions
- 3 to 4 cloves garlic, minced
- 1 (8-ounce) can tomato sauce
- 1 to 1 1/2 cups water
- 4 tablespoons firmly packed brown sugar
- 1/4 cup chili sauce
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- Heat the oil in a large heavy skillet, and brown the meat in the oil. When lightly browned on both sides, add the onions and garlic. When the onions begin to brown, add the tomato sauce and 1/4 cup of the water. Cover and cook over low heat for 45 minutes. Check occasionally to be sure the water has not evaporated. Add another 1/4 cup water if necessary. Turn the meat about every 20 minutes to keep it from becoming too brown or sticking to the pan.
- Add the brown sugar, chili sauce, vinegar, and Worcestershire sauce, and cook, covered, for 1 hour and 30 minutes. As before, turn the meat occasionally, and add more water, if needed, in small increments to avoid making the barbecue too soupy. At this point, meat should be tender. Remove the meat from the skillet, and slice very thin. Continue to cook the sauce until it is thick. Return the meat to the sauce, and cook until the meat is well coated and warm enough to serve.
Tips From Our Test Kitchen: This tasty beef barbecue can be chopped for sandwiches. It’s also great served with sliced tomatoes and slaw. It’s even better the second day.
Recipe by Fran Rosenberg, West Dover, Vt.