Roast With Barbecue Gravy - cooking recipe

Ingredients

1 (4 lb.) beef chuck pot roast
2 Tbsp. cooking oil
3/4 c. bottled barbecue sauce
1/4 c. orange marmalade
1 Tbsp. vinegar
2 Tbsp. cornstarch

Preparation

Trim excess fat from meat.
In a Dutch oven, brown meat on all sides in hot oil.
Sprinkle with salt and pepper.
Combine barbecue sauce, marmalade, vinegar and 1/2 cup water; pour over meat. Cover, simmer about 2 1/4 hours or until meat is tender.
Remove meat to a platter, keep warm.
Pour meat juices and fat into a large glass measure.
Skim off excess fat.
Measure 2 cups liquid (if necessary, add water).
Return to Dutch oven.
Combine cornstarch and 2 tablespoons cold water; stir into pan juices. Cook and stir until bubbly.
Cook and stir 1 to 2 minutes more. Spoon some gravy over meat; pass remaining gravy.