3 lb (1.5 kg) Slow-Cook Pot Roast
½ cup (125 mL) barbecue sauce
¼ cup (50 mL) EACH Lea & Perrins Worcestershire Sauce and HP Sauce, original.
¼ cup (50 mL) red wine
2 tbsp (30 mL) ketchup
1 medium onion, cut into wedges
3 garlic cloves, minced
1 tbsp (15 mL) cornstarch
1. Combine barbecue sauce, Lea & Perrins, HP Sauce, red wine and ketchup in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate for 12 to 24 hours.
2. Place roast on double layer of heavy-duty foil, reserving marinade. Scatter onion and garlic over roast. Cover with second double layer of foil; seal edges tightly. Preheat barbecue to 350F (180C). Turn one burner off; place roast on grill over turned-off burner. Cook for 2 ½ to 3 hours in closed barbecue. Transfer to baking sheet.
3. Remove roast from foil and keep warm. Pour cooking juices and onion mixture into medium saucepan; add reserved marinade and bring to boil. Mix cornstarch into 1 tbsp (15 mL) cold water; gradually stir into boiling sauce and cook, stirring, until thickened. Serve drizzled over slices of beef.
Makes: 12 servings.