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Barbecued Chili Pot Roast

5 lb Beef round heel of round
2 tb Cooking fat
Salt
Pepper
1 c Onion; chopped
15 oz Tomato sauce
1 sm Green pepper; chopped
1/2 ts Paprika
2 tb Brown sugar
1 tb Chili powder; or to taste
1 tb Prepared mustard
2 tb Vinegar
1 tb Worcestershire sauce


In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onions in drippings remaining in pan until soft but not browned; stir often. 3. Add remaining ingredients; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. 5. Remove meat to a platter and keep warm. Skim off excess fat. If sauce needs only a little thickening, simmer, uncovered, for a few minutes. 6. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7. Slice meat and serve with sauce.



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