She recently sent me one for BBQ pot roast…something I never would have thought of. Isn’t pot roast married to carrots and potatoes?
Here’s her recipe…minus one expletive. “if you take a chuck roast & cover it in garlic pwd, onion pwd & thyme & sear ALL sides in hot oil (even edges)….then put down foil on a pan with sides & pour BBQ sauce onto the foil & lay roast on it & slather it in more BBQ sauce, sprinkle brown sugar on it,cover with more foil & crimp the edges tight and bake at 350 for 1 1/2- 2 hrs (depending on how thick the roast is)..you get LOTS of BBQ juice and can serve it over white rice or as sandwiches…it’s REALLY good.I don’t like BBQ very much & LOVE this.”
So off I went to Seeger’s Meat and Deli for the chuck roast, BBQ sauce and a few other “necessities” including sandwich rolls, cole slaw, Bass Ale and a Happy New Years hug from my favorite butcher, Wayne Edwards. Did you know he makes the BBQ sauce at Seeger’s? I didn’t either until today. And let me tell you…it’s delicious.
Here she is! All seasoned, seared, slathered up with Wayne’s BBQ sauce and ready for the oven.
Once it’s done, take it out of the oven and slice the whole roast into thin sandwich slices.
Place slices on a bun with some of the sauce, put it on a plate with a side of cole slaw and chips and let the party begin. Or save a step and put the cole slaw directly on your sandwich.
Your mouth will thank you for this.