Barbecue-Style Pot Roast
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 214. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 2 1/2- to 3-pound beef chuck pot roast
- 2 tablespoons margarine or butter
- 2 medium onions, sliced and separated into rings
- 2 cloves garlic, minced
- 3/4 cup bottled barbecue sauce
- 1 4-ounce can sliced mushrooms, drained
- 1 tablespoon dry mustard
- 1 teaspoon chili powder
Instructions
- Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven brown meat on all sides in margarine. Remove meat. Add onions and garlic. Cook till tender but not brown. Stir in barbecue sauce, mushrooms, dry mustard, chili powder and 1/2 cup water. Add meat. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 to 2 hours till meat is tender. Remove meat; boil pan juices gently, uncovered, for 3 to 5 minutes or to desired consistency, stirring often.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Mmm... pot roast" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/7927684@N03/8084010762. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.