BARBECUE-STYLE POT ROAST
1 (2 1/2 pound) beef chuck pot roast
2 tablespoons margarine or butter
2 medium onions, sliced
2 cloves garlic, minced
3/4 cup bottled barbecue
1 (4 ounce) can sliced mushrooms
1 tablespoon dry mustard
1 teaspoon chili powder
1/2 cup water
Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven, brown meat on all sides in margarine. Remove meat. Add onions and garlic to pan. Cook till tender but not brown.
Stir in barbecue sauce, mushrooms, dry mustard, chili powder and 1/2 cup of water Add meat Bring to boiling; reduce heat Cover; simmer for 1 1/2 to 2 hours or till meat is tender.
Remove meat boil pan juices gently, uncovered, for 3 to 5 minutes or to desired consistency. stirring often.
Makes 8-10 servings
From: Recipelink.com
Source: Old recipe clipping: IGA grocery ad |