Barbeque Pot Roast
1 pot roast (about 4 pounds), such as bottom round or chuck
1 teaspoon vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar
1/2 cup chicken or beef broth
1/4 cup packed light-brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion (1/2 pound), chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
12 deli rolls for meal/dinner rolls for hors d’oeuvres
Brown the meat well in oil in large skillet, (optional,see note). Place the roast in a crock pot. Mix sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Remove meat from pot. Skim fat. Slice or shred beef and serve with sauce on rolls.
Note: I have always liked to sear meat before cooking, I like the added flavor the browning adds, but not necessary.