Shelly's Recipe

BEEF POT ROAST IN BARBECUE SAUCE

Category: Roasts/Tenderloin - Beef

2 medium onions, chopped
1 (3 1/2 - 4 lb) boneless beef chuck roast
1 cup beef stock
3 cloves garlic, minced
2 (8 oz) cans tomato sauce
1/4 cup packed dark brown sugar
1 tsp Hungarian paprika and dry mustard
1 tsp chopped rosemary and thyme
1/2 cup lemon juice, ketchup and red wine vinegar
2 tbsp Worcestershire sauce

Preheat oven to 350. Sprinkle onions over bottom of a large Dutch oven. Place meat on top, cover and bake 1 1/2 hours, adding stock if the pan juices begin to dry up. Mix together remaining ingredients and pour over the meat. Cover and continue to bake, basting every 20 minutes or until meat is tender, for about 1 1/2 hours longer. Remove the lid for the last 1/2 hour of cooking. Slice the meat and arrange on a platter. Spoon sauce on the stop and serve the remaining sauce on the side.