Bbq Pot Roast

Name: Bbq Pot Roast
Ingredients: 5 lbs chuck roast; 1 tablespoon good curry powder; 4 tablespoons olive oil; fresh ground black pepper; sauce; 1 cup dry red wine; 1 cup catsup; 1/2 cup vinegar; 1/2 cup water; 2 tablespoons brown sugar; 2 tablespoons Worcestershire sauce; 3 drops liquid smoke; 1 dash Tabasco sauce; 1/2 teaspoon dry mustard (I like Colman's); 1 medium onion, peeled and chopped

15 ingredients

3 steps

Ingredients

5 lbs chuck roast
1 tablespoon good curry powder
4 tablespoons olive oil
fresh ground black pepper
sauce
1 cup dry red wine
1 cup catsup
1/2 cup vinegar
1/2 cup water
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
3 drops liquid smoke
1 dash Tabasco sauce
1/2 teaspoon dry mustard (I like Colman's)
1 medium onion, peeled and chopped

Directions

1

Rub the roast with the freshly ground pepper and the curry powder. Heat a large frying pan and add the oil. Brown the meat on all sides, using high heat.
2

Prepare the sauce by simmering all the sauce ingredients until the onions are soft. Place the roast in a large piece of aluminium foil and place on a baking sheet. Pour the sauce over the roast and fold the foil over to seal the roast well. Place on a grill or in a 350 degree oven for about 2 hours.,or until tender. ( I prefer to put the roast in a dutch oven ,minus the foil, and pouring the sauce over the roast. This way you need to check the liquid, may need a little water.Using the dutch oven you can either place the Dutch Oven on top of the BBQ ,or on the stove top ,or in your regular oven as above.).
3

You may wish to add a bit of salt when serving. I like with spratzle or wide egg noodles.