1 (3-4 lb.) lean beef roast, such as eye of round, block rump, or shoulder London broil, trimmed of all fat
1/2 tsp. onion salt
1/4 tsp. celery seed
1/4 tsp. garlic powder
1/2 tsp. Hickory salt
1/4 c. plus 2 tbsp. Worcestershire sauce
3/4 c. commercial barbecue sauce

Early in the day or the night before, place beef in a shallow glass baking dish. Sprinkle with dry seasonings. Sprinkle the Worcestershire sauce over all. Cover tightly with foil. Refrigerate several hours or overnight. Turn once or twice.

Bake at 300 degrees for 2 1/2 to 4 hours or until tender. Time will depend on the type and size of roast. About 30 minutes before its done, pour barbecue sauce over top. Continue baking, uncovered, the final 30 minutes. Slice. Serve with additional sauce.