bbq beef

• I borrowed this recipe from HERE,
• But I have made my own changes to some of the ingredients based on what I had in my kitchen. The lemon juice has been swapped out for vinegar and the amount of onions have been changed. Also, instead of ketchup I have swapped it for leftover spaghetti sauce from dinner last night. Always remember that as long as you have the basic flavors you can really make a recipe your own based on what you have, don't be too hasty to run out to the store to buy things you don't need!
  
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• oil to coat the bottom of the pot
• 1 (3-4 lb) boneless beef chuck roast
• seasoning salt or white salt
• fresh ground black pepper
• 1 small onion, chopped
• 1 small green bell pepper, seeded and chopped

• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 tbsp white or cider vinegar
  
• 1/2 cup left over spaghetti sauce
• 1/2 cup brown sugar
• 1 1/2 teaspoons garlic powder
• 1 tablespoon Worcestershire sauce
• dash red pepper flakes

1. Set oven to 325 degrees F.
2. In a bowl combine all the sauce ingredients together until smooth and well combined
3. Heat oil in a 5-quart Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
4. Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
5. Add in onions and bell pepper; saute for about 3-4 minutes or until softened).
6. Add in the sauce; bring to a medium simmer.
7. Add the roast back to the pot and turn a few times to coat in the sauce.
8. Cover with a lid then transfer to oven.
9. Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
10. Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
11. Remove any fat the has accumulated on top of the sauce, then drizzle some on top of the beef slices.
12. Serve remaining sauce on the side.