Stovetop Barbecued Roast
- SERVES
- 6
- COOK TIME
- 3 Hr
Traditionally, this roast was cooked in a big cast iron pot over a wood fire. Obviously, things have changed-the pot can be your favorite one and the fire is a stovetop. But the taste...luckily, that rich barbecue taste hasn't changed much!
What You'll Need
- 2 tablespoon butter
- 1 3-pound beef top or bottom round roast
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 medium-sized onions, sliced
- 1 garlic clove, chopped
- 1 (8-ounce) can tomato sauce
- 1/4 cup barbecue sauce
- 2 tablespoon fresh lemon juice
- 2 tablespoon light brown sugar
- 1/2 teaspoon ground mustard
What to Do
- In a soup pot, melt the butter over medium-high heat.
- Season the roast with the salt and pepper and cook for 5 to 7 minutes, turning to brown on all sides. Stir in the remaining ingredients until well mixed.
- Reduce the heat to low, cover, and simmer for 2 3/4 to 3 hours, or until the roast is tender. Transfer the roast to a cutting board and slice.
- Return the slices to the pot and cook in the sauce for 3 to 5 minutes, or until heated through.