Al cribari's barbecued pot roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 4 1/2-5lb chuck roast |
| Freshly ground black pepper to taste | ||
| 1 | cup | Dry red Burgundy wine |
| 1 | cup | Catsup |
| ½ | cup | Vinegar |
| ½ | cup | Water |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Curry powder (good brand) |
| 4 | tablespoons | Olive oil |
| Several drops of liquid smoke | ||
| Dash of tabasco sauce | ||
| ½ | teaspoon | Dry mustard |
| 1 | medium | Yellow onion; chopped |
Directions
SAUCE
Rub the roast with the freshly ground pepper and the curry powder.
Heat a large frying pan and add the oil. Brown the meat on all sides, using high heat. Prepare the sauce by simmering all the sauce ingredients until the onions are soft. Place the roast in a large piece of aluminum foil and place on a baking sheet. Pour the sauce over the roast and fold the foil over to seal the roast well. Place on a grill or in a 350 oven for 2 hours, or until tender. You may wish to add a bit of salt when serving. Wine suggestion: Fruity Cabernet. from: The Frugal Gourmet Cook's with Wine. Contributed by Janie B. Submitted By JANIE BOURKE On 10-19-94