1 (2 1/2-3 lb.) beef chuck pot roast
2 tbsp. butter
2 med. onions, sliced & separated into rings
2 cloves garlic, minced
3/4 c. BBQ sauce
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. dry mustard
1 tsp. chili powder

Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven brown meat or all sides in butter. Remove meat. Add onions and garlic. Cook until tender but not brown. Stir in BBQ sauce, mushrooms, mustard, chili powder and 1/2 cup water. Add meat. Bring to boiling. Reduce heat. Cover; simmer for 1 1/2 to 2 hours or until meat is tender. Remove from heat; boil pan juices gently, uncovered, for 3-5 minutes or until desired consistency, stirring often.