Pot roast with barbecue sauce
- Season piece of beef topside, trimmed of excess fat all over with salt and pepper. Heat oil in a heavy-based saucepan and brown beef on all sides. Add peeled pickling onions to brown.
- Sprinkle meat withcrushed crushed garlic, brown sugar, mustard, vinegar and Worcestershire sauce. Pour over the tomato purée.
- Cover pan and cook over a very low heat for 1½ hours or until meat is very tender. You may need to add a little water from time to time to prevent the sauce mixture becoming too dry and sticking to the bottom of the pan.
- Slice pot roast to serve with juices from the pan.