BBQ Sauce: 2 cups ketchup 2 cloves garlic, minced 2 Tbsp. tomato paste 1 cup apricot preserves 2 Tbsp. Worcestershire sauce 2 Tbsp. Dijon mustard 1 medium onion, minced 1/2 cup brown sugar Add all ingredients to a well oiled 10" Dutch Oven. Stir to mix. Heat to boiling. Reduce heat and simmer for 30 minutes. Makes about 3-1/2 cups Drizzle some olive oil on the roast and season it with salt and pepper. Place the roast in hot Dutch oven with a little more olive oil and brown on a sides. Add sauce and cook with about 6 coals on bottom and 17 coals on top until the roast is done. Add a batch of Cheesey Hashbrowns and a nice green veggie and you've got a fabulous meal!