Barry Bryner's Recipe

“Barbecued” Dutch Oven Pot Roast

Category: Recipes

· 1 beef pot roast, 4 to 5 pounds
· 2 tablespoons vegetable oil
· salt and freshly ground black pepper
· 1 cup water
· 1 teaspoon liquid smoke
· 1 can (8 ounces) tomato sauce
· 2 cups sliced onions
· 2 cloves garlic, minced
· 2 tablespoons brown sugar
· 1/2 teaspoon dry mustard
· 1/4 cup lemon juice
· 1/4 cup vinegar
· 1/4 cup ketchup
· 1 tablespoon Worcestershire sauce
· dash hot sauce

Brown and sear the meat on all sides, in hot oil, over high heat inside a Dutch oven or cast iron camp oven. Sprinkle the roast with salt and pepper then add the water, liquid smoke, tomato sauce, sliced onion, and minced garlic. Cover and bake the roast 2 to 2-1/2 hours at 325°F. Add the remaining ingredients, cover, and continue cooking for 1-1/2 hours longer, or until roast is tender. Check occasionally and add more water if necessary. Remove the meat and skim off excess fat before serving.