Barbecued Pot Roast |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 4 to 5 pounds beef pot roast | 2 teaspoons salt | 1/4 teaspoon pepper |
| 2 tablespoons butter | 1/2 cup Coca-Cola | 8 ounces tomato sauce |
| 3 medium onions, sliced | 2 cloves garlic, finely chopped | 1 tablespoon brown sugar |
| 1/2 teaspoon dry mustard | 1/4 cup vinegar | 1/4 cup catsup |
| 1/4 cup lemon juice | 1 tablespoon Worcestershire sauce | |
| 1 | Rub the pot roast with salt and pepper. In a large pot heat the butter and brown the meat on all sides. Add the Coca-Cola, tomato sauce, onions, and garlic. Cover and cook over low heat for 1-1/2 hours. Mix the remaining ingredients together and pour over the pot roast. Cook slowly for another 1-1/2 hours or until the meat is very tender. |
| 2 | This is great when served with buttered noodles, asparagus spears, garlic bread and a tossed salad. |