Beef Pot Roast in a Barbecue Sauce

Ingredients

• 2 medium onions, chopped
• 1 (3 1/2 to 4 pound) boneless beef chuck roast
• 1 cup beef stock or bouillon
• 3 garlic cloves, crushed
• 2 (8 ounce) cans tomato sauce
• 1/4 cup dark brown sugar, packed
• 1 teaspoon Hungarian paprika
• 1 teaspoon dry mustard
• 1 tablespoon finely-chopped fresh rosemary
• 1 tablespoon finely-chopped fresh thyme
• 1/2 cup fresh lemon juice
• 1/2 cup ketchup
• 1/2 cup red wine vinegar
• 2 tablespoons Worcestershire sauce

Instructions

1. Heat oven to 350 degrees F.
2. Sprinkle onions over the bottom of a large heavy Dutch oven.
3. Place the meat on top of the onions, cover, and bake for 1 1/2 hours, adding some stock if the pan juices begin to dry up.
4. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, ketchup, vinegar and Worcestershire sauce in a bowl.
5. Pour the sauce over the meat, cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.
6. Remove the lid for the last 1/2 hour of cooking.
7. Slice the meat and arrange on a serving platter.
8. Spoon some sauce on the top and serve the remaining sauce on the side.