Roast With Barbecue Gravy

1. 1

   Trim excess fat from meat.

2. 2

   In a Dutch oven, brown meat on all sides in hot oil.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Combine barbecue sauce, marmalade, vinegar and 1/2 cup water; pour over meat. Cover, simmer about 2 1/4 hours or until meat is tender.

5. 5

   Remove meat to a platter, keep warm.

6. 6

   Pour meat juices and fat into a large glass measure.

7. 7

   Skim off excess fat.

8. 8

   Measure 2 cups liquid (if necessary, add water).

9. 9

   Return to Dutch oven.

10. 10

    Combine cornstarch and 2 tablespoons cold water; stir into pan juices. Cook and stir until bubbly.

11. 11

    Cook and stir 1 to 2 minutes more. Spoon some gravy over meat; pass remaining gravy.

No nutritional information available.

No additional tips available.