Barbecued Pot Roast - cooking recipe

Ingredients

1 lb. beef blade roast
2 tsp. salt
1/4 tsp. pepper
3 Tbsp. shortening, melted
1 (8 oz.) can tomato sauce
1/2 c. water
3 medium onions, thinly sliced
2 cloves garlic, minced
1/4 c. vinegar
1/4 c. ketchup
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1/2 tsp. dry mustard
1/4 tsp. paprika
2 Tbsp. all-purpose flour
2 Tbsp. water

Preparation

Sprinkle roast with salt and pepper.
Brown roast in shortening in a Dutch oven over medium-high heat.
Reduce heat to low.
Cover and cook 1 1/2 hours.
Drain; discard drippings.
Add tomato sauce, 1/2 cup water, onion and garlic to Dutch oven. Combine vinegar and next six ingredients.
Stir well; pour over roast.
Cover; cook 1 hour or until meat is tender.
Remove roast; save liquid in Dutch oven.
Combine cornstarch and 2 tablespoons water until smooth.
Stir.
Cook over medium heat, stirring constantly, until bubbly and thick.
Spoon over meat; use the rest as gravy.