Wednesday, April 7, 2010

What's for Dinner Tonight- Texas BBQ Pot Roast

Sorry I have been such a bad blogger these days!  I have been feeling under the weather and cooking has been the last thing on my mind.  This will pass sooner then later, and I promise to get back in the swing of things and back to writing on a regular basis again! 

Tonight I have to work, so I want something quick and easy that won't require a lot of hands on cooking.  Crock-pot to the rescue!!  This recipe has been adapted slightly from one I found on the Food Network to accommodate a slow-cooker. 

1 pot roast (about 4 pounds), such as bottom round or chuck
1 teaspoon vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar
1/2 cup chicken or beef broth
1/4 cup packed light-brown sugar
1 tablespoon bottled mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion (1/2 pound), chopped
2 large cloves garlic, crushed

Brown meat well in oil in large frying pan. Combine bbq sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to crockpot.  Add browned meat to the crock pot and cover in sauce.  Turn crockpot on Low and cook undisturbed for 7 hours (or on High for 4).  Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat. Slice beef and serve with sauce on rolls.

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