Cooking : Barbecued Pot Roast

Ingredients
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound boneless beef chuck shoulder steak, cut 3/4 inch thick
1 tablespoon canola oil
3/4 cup water
3/4 cup tomato sauce
1 medium onion, sliced
1 garlic clove, minced
3 tablespoons lemon juice
3 tablespoons ketchup
4 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard

Directions
Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender.