sort-of-but-not-quite-bbq chuck roast

2-3 lb chuck roast (about 2 in thick)
3 TBS olive oil
1 garlic clove (or equivilent in powder form which is what I used)
1 tsp onion powder
1 10oz can red enchilada sauce
few splashes of balsamic vinegar
sprinkle of splenda (use less sweetener than vinegar)

preheat oven to 375.

heat oil in deep skillet over med high heat and sear both sides of the roast. mix together enchilada sauce, onion powder and garlic in a bowl. When roast is brown on both sides, turn skillet to low heat and add sauce mixture, cooking for a few minutes. put roast in a pan for the oven and cover with sauce from skillet, add vinegar and splenda.

cook in oven for 1 1/2-2 hours or until roast is cooked through. sauce will thicken as it cooks down. extra sauce can be saved for another dish or served on the side for 'dipping'.

I wasnt sure what to call this.. DH thinks it tastes sort of like BBQ, but likes it very much (and he is a picky eater). I actually made this as a variation on a low carb ginger roast or mexican chicken because i was missing ingredients for both dishes.

play around a bit with it to suit your tastes.