March 27, 2010

TEXAS BBQ POT ROAST

1/2 cup catchup
1/2 cup apricot preserves
1/4 cup brown sugar
1/4 cup white vinegar
1/2 cup soy sauce
1 tsp crushed red pepper
1 tsp dry mustard
Pepper
4 1/2 lbs eye of round bottom, boneless chuck roast or pork loin roast
1 1/2 cup water for beef or 2 cups water for pork
1 large sliced onion

Prepare barbecue sauce by mixing together catchup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight.

Preheat oven to 300. Remove meat from marinade (reserve sauce) and place in a Dutch oven with the water. Cover with the sliced onions. Bring to a boil. Immediately place in the oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan.

Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce.

Serve sauce with sliced roast. Serves 8

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