Dutch oven pot roast with black night barbecue sauce

1 (5 pound) round bone pot roast2 teaspoons salt2 tablespoons shortening1/2 cup Black Night Barbecue Sauce1/2 cup apple cider8 carrots, pared, cut in 2-inch pieces6 potatoes, peeled and quartered2 onions, sliced1 (10 ounce) package frozen okra or    1/2 pound fresh okra (optional)Rub meat with salt. Melt shortening in Dutch oven; add meat and brown over medium heat, turning once. Reduce heat; pour over barbecue and cider. Cover and simmer on top of range or in 325 degrees oven 4 hours.Add carrots, potatoes and onion 1 1/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time.Serves 6 to 8.Black Night Barbecue Sauce1 cup strong black coffee1 1/2 cups Worcestershire sauce1 cup ketchup1/2 cup (1 stick) butter1/4 cup lemon juice2 tablespoons granulated sugar1 tablespoon salt2 teaspoons cayenne pepper. Combine ingredients. Simmer 30 minutes over low heat, stirring occasionally.Serve with Dutch Oven Pot Roast.