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Barbecued Pot Roast

DIRECTIONS

In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook pot roast until well browned on both sides. Remove meat to platter.
In same Dutch oven over medium heat, in drippings, cook onions and garlic until lightly browned, about 5 minutes, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining ingredients except parsley. Return meat to Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 3-1/4 hours or until meat is fork-tender, turning meat once.
Place meat on platter. Skim fat from liquid, discard bay leaves, spoon liquid into gravy boat. Garnish roast with parsley.