INGREDIENTS

  • 5 lbs chuck roast
  • 1 tablespoon good curry powder
  • 4 tablespoons olive oil
  • fresh ground black pepper

    • sauce

  • 1 cup dry red wine
  • 1 cup catsup
  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons worcestershire sauce
  • 3 drops liquid smoke
  • 1 dash Tabasco sauce
  • 1/2 teaspoon dry mustard (I like Colman’s)
  • 1 medium onion , peeled and chopped

DIRECTIONS

  1. Rub the roast with the freshly ground pepper and the curry powder. Heat a large frying pan and add the oil. Brown the meat on all sides, using high heat.
  2. Prepare the sauce by simmering all the sauce ingredients until the onions are soft. Place the roast in a large piece of aluminium foil and place on a baking sheet. Pour the sauce over the roast and fold the foil over to seal the roast well. Place on a grill or in a 350 degree oven for about 2 hours.,or until tender. ( I prefer to put the roast in a dutch oven ,minus the foil,and pouring the sauce over the roast. This way you need to check the liquid, may need a little water.Using the dutch oven you can either place the Dutch Oven on top of the BBQ ,or on the stove top ,or in your regular oven as above.).
  3. You may wish to add a bit of salt when serving. I like with spratzle or wide egg noodles.