Barbecued Pot Roast(Diet) - cooking recipe

Ingredients

4 lb. pot roast, fat trimmed
2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1/2 c. beef broth or 1 bouillon cube, dissolved
3 medium onions
2 cloves garlic
1/4 c. lemon juice
1/4 c. vinegar
1/2 c. unsweetened pineapple juice
1 Tbsp. Worcestershire sauce
1/2 tsp. dry mustard

Preparation

Rub meat with salt and pepper.
Brown in Dutch oven over medium heat.
Cover.
Turn meat often to prevent sticking.
Pour off drippings.
Add tomato sauce, broth, onions and garlic.
Cook over low heat for 1 1/2 hours.
Combine remaining ingredients and pour over meat. Cover and cook for 1 hour longer or until meat is tender.