Dutch oven pot roast with black night barbecue sauce
Dutch oven pot roast with black night barbecue sauce recipe in the beef category
Recipe ingredients:
- 1, 5 pounds, round bone pot roast
- 2 teaspoons salt
- 2 tablespoons shortening
- 1/2 cup black night barbecue sauce
- 1/2 cup apple cider
- 8 carrots, pared, cut in 2-inch pieces
- 6 potatoes, peeled and quartered
- 2 onions, sliced
- 1, 10 ounces, package frozen okra or 1/2 pound fresh okra, optional
- Black night barbecue sauce:
- 1 cup strong black coffee
- 1 1/2 cups Worcestershire sauce
- 1 cup ketchup
- 1/2 cup, 1 stick, butter
- 1/4 cup lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 teaspoons cayenne pepper
Recipe method:
- Rub meat with salt.
- Melt shortening in Dutch oven.
- Add meat and brown over medium heat, turning once.
- Reduce heat. Pour over barbecue and cider.
- Cover and simmer on top of range or in 325 degrees oven 4 hours.
- Add carrots, potatoes and onion 1 1/2 hours before end of cooking time.
- Add okra 15 minutes before end of cooking time.
- Black night barbecue sauce:
- Combine ingredients.
- Simmer 30 minutes over low heat, stirring occasionally.
- Serve with Dutch Oven Pot Roast.