Extra-Easy Tangy Chuck Wagon Pot Roast

By Anne545

A tasty one-dish meal. Can also be adapted for the slow-cooker -- brown the meat and combine with all other ingredients in cooker; cook on low 8-9 hours.

Ingredients

• 1 beef blade roast (approx. 3 lb/1.5kg)
• salt
• all-purpose flour
• 1 Tbsp. olive oil
• 1 cup barbecue sauce
• 1/2 tsp. coarsely ground pepper
• 1/4 cup Worcestershire sauce
• 1 tsp. dry mustard
• 1/2 cup fresh lemon juice
• 1 Tbsp. chopped garlic
• 1 cup beef stock, homemade or from concentrate
• 6-8 potatoes, peeled and quartered
• 6-8 carrots, peeled and sliced
• 20 pearl onions, peeled (or 1 large onion, coarsely chopped)

Details

Preparation time 40mins
Cooking time 190mins

Preparation

Step 1

Sprinkle roast lightly with salt and flour.
In Dutch oven or flameproof casserole, heat oil; add roast and cook, turning, until browned all over. Remove from pan and keep warm.
Pour off any excess fat from pan. Add barbecue sauce, pepper, Worcestershire sauce, dry mustard, lemon juice, garlic, and beef stock; mix well.
Return beef to pan; cover and cook in 350 deg.F oven for approx. 1&1/2 hours.
Spoon off excess fat. Stir in potatoes, carrots, and onions. Bring to boil, reduce heat, cover and simmer for 1 hour or until meat is fork-tender.
Slice meat and arrange on platter or individual plates. Surround with vegetables and spoon sauce on top.