Dutch Oven Pot Roast with
Black Night Barbecue Sauce

Yield: 6 to 8 servings

Ingredients

Pot Roast

• 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)

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

Instructions

Pot Roast

1. Rub meat with salt.
2. 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 degree F oven for 4 hours.
3. 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

1. : Combine ingredients. Simmer for 30 minutes over low heat, stirring occasionally.
2. Serve with Dutch Oven Pot Roast.