Barbecued Pot Roast - cooking recipe

Ingredients

1 (4 to 5 lb.) boneless pot roast
2 Tbsp. vegetable oil
1 1/2 c. sliced onions
1 clove minced garlic
2 tsp. salt
1 tsp. pepper
1 (8 oz.) can tomato sauce
1/4 c. chili sauce
1/3 c. vinegar
2 Tbsp. firmly packed brown sugar
2 Tbsp. Worcestershire sauce
1/2 c. water
2 tsp. chili powder
8 new potatoes
3 carrots, cut in strips

Preparation

Brown roast on both sides in hot oil in a large Dutch oven. Add onion and garlic.
Cook until onions are tender.
Combine salt, pepper and tomato sauce.
Pour over roast.
Cook over low heat, uncovered, 1 1/2 hours.
Combine next 6 ingredients.
Pour over roast.
Cook, covered, over low heat for 1 hour or until tender. Add potatoes and carrots during last 30 minutes of cooking time. Transfer to serving platter.
Serve with vegetables.
Makes 8 to 10 servings.