Barbecue Roast

This recipe is from Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults by Connie Sarros.
My SON made this.  He's 9.  He had supervision from dad, and dad cut the meat and put the dish in the hot oven.  Otherwise, it was all the chitlin.  It was DELICIOUS!  I had little idea of what to expect, since the sauce gets made with the beef...but it turned out so well. 

Ingredients:

2 T cider vinegar
2 T brown sugar
1 tsp cornstarch
1 1/4 c ketchup
2 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1 T dried onion flakes
1/4 c chopped green pepper
1 c water
1 2 lb boneless chuck roast

Method:

Preheat oven to 350*
In a medium bowl, stir together vinegar, brown sugar and cornstarch.  Add the ketchup, chili powder, salt, pepper, onion flakes and green pepper.  Stir in the water.  Pour half of this mixture over the bottom of a roasting pan.
Cut the roast into six serving pieces, then place in the roasting pan over the sauce.  Pour the remaining sauce over the top of the roast. 
Cover the pan with foil and bake for 3 hours, or until the meat flakes easily with a fork, adding more water as needed.


That's it!  We didn't ever check the meat, and one section of the sauce got dried out a bit, so I would recommend checking it at least once or twice during cooking, to stir/add water if needed.  But the meat came out ridiculously tender, and the sauce is delicious and so rich!  We used special corn, gluten etc. free ketchup, and tapioca starch instead of corn.  Those are the only changes we made to the recipe.