6 to 8servings


  • 2 tablespoons bacon drippings or extra virgin
    olive oil or other cooking oil (corn, canola, or
    safflower oil)
  • 1 (3 to 4-pound) boneless beef chuck or sirloin tip roast
  • 1 tablespoon butter or margarine
  • 1 medium onion, peeled and coarsely chopped
  • 1 garlic clove, peeled and minced
  • 2 to 3 sprigs fresh thyme
  • 1 cup tomato-base chili sauce
  • ¾ cup water
  • 2 tablespoons light or dark brown sugar
  • 1½ tablespoons Worcestershire sauce
  • 1½ tablespoons cider vinegar
  • 1½ teaspoons dry mustard
  • 4 to 5 drops hot pepper sauce or to taste
  • Several drops liquid smoke (optional)
  • Salt and freshly ground black pepper to taste
  • Minced fresh parsley as desired for garnish


In a large heavy skillet or Dutch oven, heat bacon drippings
or oil over moderate heat; add beef and brown thoroughly, all sides.  Drain off any excess fat.


In a medium heavy saucepan, melt butter over moderate heat;
add onion and garlic and sauté until onion is tender and lightly browned.  Add remaining ingredients, except parsley,
blending well; simmer, uncovered, over moderate heat for 10 minutes.


If using a skillet for browning beef, transfer meat to a
roasting pan. Evenly pour sauce over meat. Cover and bake/roast in a preheated
slow oven (325 degrees F.) for 2½ hours or until meat is fork tender.  Baste roast frequently with sauce during
baking.  Adjust seasoning of sauce/gravy
to taste.  Remove thyme stems before


To serve, cut roast across the grain into thin slices.  Arrange pot roast slices on a platter or
individual plates and garnish with a sprinkle of parsley.  Pass sauce/gravy in a sauceboat. 


Variation: Add 4 to 6 peeled medium potatoes, cut
into quarters, and/or 4 peeled (and cut into

2 inch pieces) large carrots to the roasting pan about 40
minutes before the end of the cooking time, if desired.  Baste the potato pieces and/or carrot pieces
frequently with pan sauce during baking. 
May also add peeled turnip and parsnip pieces and celery pieces, if

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