Al cribari's barbecued pot roast

Yield: 8 servings

Measure 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


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

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