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Add a photoServings: 8
Ingredients
- 3 lb beef chuck pot roast
- 2 Tbsp. butter or possibly margarine
- 2 med onions sliced and separated into rings
- 2 x cloves garlic chopped
- 3/4 c. bottled barbecue sauce
- 1 x 4 ounce. can sliced mushrooms liquid removed
- 1 Tbsp. dry mustard
- 1 tsp chili pwdr
Directions
- Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven, brown meat on all sides in butter. Remove meat. Add in onions and garlic. Cook until tender but not brown. Stir in barbecue sauce, mushrooms, dry mustard, chili pwdr, and 1/2 c. water. Add in meat. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 to 2 hrs or possibly until meat is tender. Remove meat; boil pan juices gently, uncovered, for 3 to 5 min or possibly to desired consistency, stirring often.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 457 | |
| Calories from Fat 248 | 54% |
| Total Fat 27.61g | 35% |
| Saturated Fat 11.49g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 438mg | 18% |
| Potassium 413mg | 12% |
| Total Carbs 12.14g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 7.53g | 5% |
| Protein 37.69g | 60% |
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