Barbecue Pot Roast - cooking recipe

Ingredients

2 lb. beef to round roast, trimmed of fat
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
2 onions, sliced and separated into rings
1 red bell pepper, cored, seeded and sliced into rings
4 oz. mushrooms, sliced (1 cup)
2 garlic cloves, minced
3/4 c. barbecue sauce
1/3 c. water
2 Tbsp. molasses
1 tsp. chili powder
1 tsp. dried mustard powder
1 (1 lb.) bag peeled small carrots

Preparation

Coat a 4 qt. flameproof roasting pan or Dutch oven with non-stick cooking spray and warm over medium-high heat.
Season meat with salt and black pepper and place in prepared pan.
Cook meat, turning, until all sides are browned.
Transfer to a plate and set aside.
Add onions, bell peppers, mushrooms and garlic to pan.
Reduce heat to medium and cook, stirring occasionally, 5 minutes more until tender.
Stir in barbecue sauce, water, molasses, and chili powder and mustard powder; bring to boil over high heat.
Add beef, reduce heat to low, cover and cook 1 hour. Add carrots, cover and cook 30 to 45 minutes longer, or until meat is fork-tender and cooked through and carrots are soft.
Makes 6 servings.