Barbecue Pot Roast Recipe

• 1 (4 to 4 1/2 lb.) eye round, bottom round, boneless chuck roast or possibly pork loin roast
• 1/2 c. catsup
• 1/2 c. apricot preserves
• 1/4 c. firmly packed dark brown sugar
• 1/4 c. white vinegar
• 1/2 c. teriyaki or possibly soy sauce
• 1 teaspoon crushed dry red peppers
• 1 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1 lg. onion, sliced
• 1 1/2 c. water for beef or possibly 2 c. water for pork

Directions