Directions

1. 1. Preheat oven to 300 degrees F. Line a dutch oven or large roasting pan with heavy duty foil. Make sure you have enough overhang to completely wrap around the roast and seal tightly while it cooks.
2. 2. In a small bowl combine the salt, pepper, mustard and paprika, mixing well. Rub this mixture thoroughly and evenly into all sides of the roast. Let the roast sit while you prepare the barbecue au jus.
3. 3. Combine 1/4 cup butter, worcestershire sauce, vinegar, sugar and plenty of Tabasco sauce in a saucepan; bring to a boil then reduce heat to medium and let simmer for five minutes.
4. 4. In a large skillet heat the other 1/4 cup of butter with the vegetable oil until they are very hot over high heat. Add the roast and sear it well on both sides. Make sure you get it well browned; don't worry if it looks too dark.
5. 5. Transfer the roast to the foil lined Dutch oven, then pour the au jus over the meat and securely close the foil around the roast to seal it in and set in oven. Cook for four hours.
6. 6. Remove the pan from the oven, fold the foil back and tuck it around the pan. Return pan to oven and let roast cook for one more hour, basting once or twice if desired with the au jus in the pan.