Saucy Stove-Top Barbecue
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (1-1/2 to 2 pound) chuck roast 1 large onion, chopped 1 (10-1/2 ounce) can consomme, undiluted
1 (8 ounce) can tomato sauce 1 cup catsup 1/4 cup cider vinegar
1/4 cup lemon juice 1/4 cup chili sauce 1/4 cup orange marmalade
2 tablespoons chopped fresh parsley 2 tablespoons frozen orange juice concentrate, thawed and undiluted 1 tablespoon Worcestershire sauce
2 teaspoons paprika 2 teaspoons chili powder 1/4 teaspoon dried whole oregano
1/8 teaspoon garlic salt dash of hot sauce



1 Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside.
2 Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1-1/2 hours, stirring occasionally.

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