dutch oven pot roast with black night barbecue sauce Recipe
Dutch Oven Pot Roast with Black Night Barbecue Sauce 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)
Rub meat with salt. 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 degrees oven 4 hours.
Add carrots, potatoes and onion 1 1/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time.
Serves 6 to 8.
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
Combine ingredients. Simmer 30 minutes over low heat, stirring occasionally.
