Dutch Oven Pot Roast with Black Night Barbecue Sauce

Please Share!Pin on PinterestTweet about this on TwitterShare on StumbleUponShare on FacebookShare on Google+Share on Yummly

Dutch Oven Pot Roast with Black Night Barbecue Sauce

1 (5 pound) 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 ounce) package frozen okra or
1/2 pound fresh okra (optional)

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.

Serves 6 to 8.

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

Combine ingredients. Simmer 30 minutes over low heat, stirring occasionally.

Serve with Dutch Oven Pot Roast.
 

Please Share!Pin on PinterestTweet about this on TwitterShare on StumbleUponShare on FacebookShare on Google+Share on Yummly

Leave a Reply

Your email address will not be published. Required fields are marked *