Barbecued Pot Roast


3# Walnut Hollow Ranch Shoulder roast

2 tsp salt

½ tsp pepper

3 tbsp flour

3 tbsp olive oil

1 can (8 oz) tomato sauce

3 med onions, wedged

2 garlic cloves, minced

4 carrots, chunked

3 stalks celery, chunked

¼ cup lemon juice

¼ cup ketchup

2 Tbsp brown sugar

1 Tbsp worcestershire sauce

½ tsp ground mustard

3-4 russet potatoes, cubed (optional)

1 bag wide egg noodles (optional)

Prep – 20 minutes

Get all ingredients ready

Prep vegetables

Combine salt & pepper, rub over roast

Dust roast with flour

Directions – Cook Time 4 hours

Heat oil in skillet or dutch oven, brown roast on all sides

Add tomato sauce, water, onions, garlic, celery and carrots

Cover and bring to simmer for 30 minutes

Combine remaining ingredients and add

Cover and simmer low for 3-4 hours until fork tender


Check for tenderness at 3, 3 ½ and 4 hours

Cook down the liquid if necessary uncovered when the beef is fully tender

When serving with egg noodles, start water boiling 20 minutes before done

Yield 6 – 8 servings

Premium Black Angus Beef