1 tbsp. peanut oil
(1) 2 1/2 - 2 3/4 lb. Pot Roast (boneless beef chuck salt & peppered)
1 med. onion
1/2 red pepper
2 inch length of ginger (peeled & cut into rounds)
4 cloves garlic (minced)
2 c. BBQ Sauce
1/2 c. soy or teriyaki sauce
1/4 c. hoisen sauce - avail. in Asian section
2 tbsp. rice vinegar - avail. in Asian section
1 tbsp. sesame oil - avail. in Asian section
1/4 c. scallions (finely chopped)
Step 1. Preheat oven to 325º.
Step 2. In a Dutch oven on stove, heat oil and brown meat on both sides. Remove from pan.
Step 3. In same pan cook onion, peppers, and ginger until browned. Add garlic and scrape all brown bits off bottom.
Step 4. Add to pan BBQ sauce, soy, hoisen, rice vinegar, and sesame oil. Mix well until blended and simmer.
Step 5. Add meat back into pan with juices then cover with lid.
Step 6. Place in oven approx. 2 hrs. 15 min. Flip meat after 1 hr. When meat is soft but not falling apart (approx. 210 degrees) remove meat from pan and set aside.
Step 7. Skim all fat from pan, then strain pan sauce into another pan. If sauce is too thick, add water.
Step 8. Slice meat against the grain, and top with sauce and scallions.
We have one of the finest BBQ restaurants here in Rochester, Dinosaur Bar-B-Que (it originated in Syracuse, NY where the main restaurant is located) Of course the recipes tell you to use their brand of BBQ sauce, but you can use whatever you like. They have a website with some of their tasty recipes are posted...check it out...
http://www.dinosaurbarbque.com/
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