BBQ Pot Roast

Terri Hinton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (3 lb) roast
  • 2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp fat
  • 1/2 cup water
  • 1 (8 oz) can tomato sauce
  • 3 medium onions, slaced
  • 2 cloves garlic, minced
  • 2 Tbsp brown sugar
  • 1/2 tsp dry mustard
  • 1/4 cup lemon juice
  • 1/4 cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp flour

Rub meat with salt and pepper. Brown in fat. Add water, tomato sauce, onions, and garlic. Cover and cook over low heat for 1 hour and 30 minutes. Combine brown sugar, dry mustard, lemon juice, ketchup, vinegar, and Worcestershire sauce. Pour over meat. Cover and continue cooking for 1 hour. Remove meat and skim fat. Dilute gravy with water, mix flour and water to form paste. Add paste to gravy. Potatoes and carrots may be added.


Given by
Lisa, Krislyn, Mackenzie, and Ashtyn


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