Barbecued Chuck Roast 

4 pounds Chuck roast

1/4 cup of red wine vinegar

1 cup of sliced onions

2 tablespoons of oil

2 minced garlic cloves

1/2 cup of catsup

1/2 cup of water

2 tablespoons of Worcestershire sauce

1 teaspoon of rosemary

1 teaspoon of salt

In Dutch Oven brown the roast on all sides in small amount of canola oil.

Add onion and garlic. Cook until onion is soft.

Combine catsup, water, vinegar, Worcestershire sauce, rosemary and salt.  Pour over meat.

Cover and cook slowly at 325 degrees until meat is fork tender, about 2-1/2 hours.

May be cooked in crock pot, but allow longer cooking time. (4 hours on high, 8 hours on low)

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