Beef Barbeque

1 Chuck or round beefalo pot roast
1 tsp. salt
2 lg. onoions, sliced
1 c. catsup
1 can (6 oz.) tomato juice
1 1/3 Tbsp. Worcestersire sauce
1 Tbsp. dry mustard
1 Tbsp. Vinegar
1/2 tsp. chili powder
1/2 tsp. paprika
1 clove garlic, minced

Remove any excess fat from meat. Brown meat slowly over hot coals for 20 minutes.
Combine remaining ingredients in a 2-cup measure.
Fold a five-foot length of heavy duty aluminum foil double. Spoon half of sauce in center of foil; place meat on top; cover with remaining sauce. Seal foil and cook over slow coals, seam side up, for 2 hours or until meat is very tender. Slice thinly to serve