Barbecued Pot Roast

🧂 Ingredients

• 3 to 4 lb. boneless chuck roast

  trimmed (I used a four-pound roast)
• 1/4 tsp. ground black pepper
• 2 tbsp. avocado oil

  or olive oil
• 8 oz. can tomato sauce
• 1 cup water
• 3 medium onions

  sliced and separated into rings
• 2 cloves garlic

  finely minced
• 1/4 cup lemon juice
• 1/4 cup ketchup
• 2 tbsp. light brown sugar

  packed
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. ground mustard

Instructions

• 1 Sprinkle chuck roast with pepper.
• 2 In a large Dutch oven, heat avocado oil or olive oil.
• 3 Brown roast on all sides in hot oil over medium heat.
• 4 Add tomato sauce, then add onions, garlic and water.
• 5 Cover with lid and simmer over low to medium heat for about 30 minutes.
• 6 Meanwhile, combine lemon juice, ketchup, brown sugar, Worcestershire sauce and
  ground mustard.
• 7 Whisk until smooth.
• 8 After 30 minutes cooking the roast, pour barbecue sauce over roast and onions.
• 9 Cover and simmer over low heat for about 2 ½ to 3 hours, or until roast is
  tender.
• 10 Remove to serving platter placing onions on the side of the roast. 

Nutrition Info