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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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this recipe is off of tv Ingredients:
4 lbs pot roast or 4 lbs chuck roast or 4 lbs bottom round steaks |
1 teaspoon vegetable oil |
1 cup bottled barbecue sauce |
1/2 cup cider vinegar |
1/2 cup chicken broth or 1/2 cup beef broth |
1/4 cup light brown sugar |
1 tablespoon bottled mustard |
1 tablespoon worcestershire sauce |
1 tablespoon chili powder or 1 tablespoon dried ancho chile powder |
1 large onion, chopped |
2 cloves garlic, minced |
1 1/2 teaspoons dried thyme |
Directions:
1. Heat oven to 300F.
2. Brown meat on both sides in oil in large ovenproof Dutch oven.
3. Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic, and thyme to pot.
4. Bring to a boil.
5. Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour until fork tender.
6. Let stand at least 30 minutes in pan.
7. Remove meat from pot and skim fat.
8. Slice and serve on rolls.
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