BARBEQUED POT ROAST

3-4 Pound Pot Roast
4 Tsps Salt
1/2 Tsp Pepper
6 Tbsps Fat (I used Crisco Vegetable Oil)
1 Cup Water
2 Each 8 ounce can of tomato sauce
6 Each Medium Onions, Thinly Sliced
4 Each Cloves Fresh Garlic Minced
4 Tbsps Brown Sugar
1 Tsp Dry Mustard
1/2 Cup Lemon Juice
1/2 Cup Catsup
1/2 Cup Vinegar
2 Tbsps Worcestershire Sauce

1. Rub meat with salt and pepper, brown in fat on all sides.

2. Add water, tomato sauce and thinly sliced onions and minced garlic.

3. Cover and cook over low heat 1 1/2 hours.

4. Combine remaining ingredients and pour over meat.

5. Continue cooking 1+ or - hours until tender.

6. Remove meat, skim fat and thicken then return meat to sauce in large chunks.  I thicken lightly with a mixture of cornstarch and water.

Great as leftovers.  Shred and place on a toasted onion bun or a tortilla.