Barbecued Chili Pot Roast
Author: Kitchens
  • 5 pounds beef round heel of round
  • 2 Tablespoons cooking fat
  • salt
  • pepper
  • 1 Cup onion; chopped
  • 15 ounces tomato sauce
  • 1 small green pepper; chopped
  • 1/2 teaspoon paprika
  • 2 Tablespoons brown sugar
  • 1 Tablespoon chili powder; or to taste
  • 1 Tablespoon prepared mustard
  • 2 Tablespoons vinegar
  • 1 Tablespoon Worcestershire sauce
  1. 1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
  2. Cook onions in drippings remaining in pan until soft but not browned; stir often. 3. Add remaining ingredients; mix well.
  3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
  4. Remove meat to a platter and keep warm. Skim off excess fat. If sauce needs only a little thickening, simmer, uncovered, for a few minutes.
  5. Taste sauce and correct seasoning, if necessary, with salt and pepper.
  6. Slice meat and serve with sauce.
Recipe by Recipes at