Shelly's Recipe

TEXAS BBQ POT ROAST

Category: Roasts/Tenderloin - Beef

1 (about 4 lbs) bottom round or chuck roast
1 tsp vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar
1/2 cup chicken or beef broth
1/4 cup packed light-brown sugar
1 tbsp bottled mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 large onion, chopped
2 large cloves garlic, crushed
1 1/2 tsp dried thyme
12 rolls

Heat oven to 300. Brown meat well in oil in large ovenproof Dutch oven, 15 minutes. Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Bring to boiling.

Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat. Slice beef and serve with sauce on rolls.