Wednesday, October 22, 2008

Al Cribari’s Barbecued Pot Roast

This smells incredible when it is cooking.

4 ½ to 5 lb. chuck roast
Freshly ground black pepper
1 tbl. curry powder
4 tbl. olive oil

Sauce:
1 cup dry red Burgundy wine
1 cup catsup
½ cup cider vinegar
½ cup water
2 tbl. brown sugar
2 tbl. Worcestershire sauce
Several drops of Liquid Smoke
Dash of Tabasco sauce
½ tsp. dry mustard
1 medium yellow onion, peeled and chopped.

Rub the roast with the pepper and the curry, brown it in the oil. Prepare the sauce by simmering all ingredients until the onions are soft. Place the roast in a large piece of aluminum foil and place on a baking sheet. Pour the sauce over the roast and fold the foil over to seal the roast well. Place on a grill or in a 350 oven for about 2 hours or until tender. [Can also be cooked in a covered pan on top of the stove].

Serve with oven roasted potatoes and carrots.

From The Frugal Gourmet Cooks with Wine, by Jeff Smith

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