Use 10 to 12" Dutch oven, depending on size of batch. Economy cut roasts work best as they seem to have more flavor. Level & heat oven, add oil & brown roast on all sides. Add salt, pepper, & garlic. Cover, add heat to top & simmer. Check & turn roast every 15 min until tender - usually about 1 hr. Remove bone (if any), excess fat, & cut roast up into bite size pieces. Remove excess grease from oven (??? not sure what he means here) with a spoon, then pour in Bbq sauce to thicken the juice that was in the oven. It may take the whole bottle. Place meat back in oven & simmer 30 - 45 min in roast juice & Bbq mixture. Spread on bread & enjoy. A variation is to substitute hamburger for the roast to make Sloppy Joes.

From Let's Cook Dutch by R. L. Ririe

Comments: I substituted the garlic in the above recipe for Msg/Accent, as I thought it needed it, and I'm not fond of Msg. I also saute the garlic before adding the meat. Where it says "remove excess grease with spoon", it's been my experience the "grease" has already mixed into the "pot liquor" and is hard to separate without removing the tasty stuff. A hint in Dutch oven cooking - don't use garlic powder - use the real stuff as the powder sticks & makes a mess on the cleanup. You should never wash a Dutch oven with soap & water as it removes the "seasoning" which keeps stuff from sticking ~- as with any cast iron cook ware. Just scrape out the left overs & rub the oven down with a piece of burlap followed by a coating of cooking oil.