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FROM THE
alt.support.diet.low-carb
COOKBOOK

Oven-Barbecued Beef Roast from Sooz

1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon dry mustard
1 tablespoon paprika
One 4 to 5 lb. chuck roast, or other inexpensive roast
1/2 cup of butter
2 tablespoons vegetable oil
1/4 cup Worcestershire sauce
1 and 1/4 cup apple cider vinegar
1 package Nutra Sweet (or other artificial sweetener)
Tabasco, to taste (Don't be shy, this makes it taste great!)
Heavy duty aluminium foil

Preheat oven to 300 degrees.

Line a dutch oven or any roasting pan with heavy duty foil, making sure you have enough overhang to completely wrap around the roast and seal tightly while it cooks.

In a small bowl, combine the salt, pepper, mustard and paprika, mixing well. Rub this mixture thoroughly and evenly into all sides of the roast. Let the roast sit while you prepare the barbecue au jus.
Combine the rest of the ingredients (other half of the butter, Worcestershire, vinegar, sweetner and plenty Tabasco), in a saucepan, bring to a boil, reduce heat to medium, and let it simmer for 5 minutes or so.
In a large skillet, heat half the butter and all the oil until VERY HOT over high heat. Add the roast, and sear it well on both sides. Make sure you get it well browned, don't worry if it looks too dark.

Transfer the roast to the foil lined Dutch oven, then pour the au jus over the meat, and securely close the foil around the roast to seal it in, and set in oven. Cook for 4 hours. Then remove the pan from the oven, fold the foil back and tuck it around the pan, (the smell will make you want to EAT!), return pan to oven, and let roast cook for 1 more hour, basting once or twice if desired with the au jus in the pan.

Serve this roast in thick slices with Mock Twice Baked Potatoes!

Here are some very helpful notes for the first time you make this.

Lay one sheet of foil on counter, this is where you will prepare the roast with the rub. It gets a little messy, and I use a plastic baggy over my hands while I'm rubbing the meat with the spice mixture, or your hands will turn a mighty color of red. Use all the spice. It only actually takes a minute or two.

Use 2 long pieces of foil (figure about twice the length of the pan itself), for the roasting pan or Dutch oven, folding the long side edges together to form a tight seal, and lay it snugly in the Dutch oven, pushing it into the corners to make room for the 2 roasts I make, and leaving enough foil (a lot) so that you can bring it up and around the meat, folding it tightly closed.

When searing the meat, be careful because the oil and butter are HOT, and it will spatter somewhat. Also stand back due to the spices making your eyes water while searing!

Give the Tabasco jar about 10 to 12 good shakes it really does make the roast. If you are sensitive to the spice, then just a few shakes, but don't leave it out completely.

That's it. It may sound involved, but it isn't at all, and it goes quickly.