BARBECUE POT ROAST
This Barbecue Pot Roast recipe is a delicious twist on the traditional pot roast! Plus, the leftovers are perfect for barbecue roast beef sandwiches.
Provided by The Gunny Sack
Categories Main
Time 2h45m
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Drizzle one tablespoon of olive oil on the roast. Sprinkle with two teaspoons of sea salt and two teaspoons of black pepper. Use fingertips to rub the seasoning into the roast. Flip the roast over and repeat on the opposite side.
- Heat two tablespoons of olive oil in a Dutch oven over medium high heat. Once the oil is hot, carefully put the seasoned roast in the pan using large tongs and sear it for about 2 minutes, until browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold the roast with the tongs and sear the edges as well.
- Pour a bottle of barbecue sauce over the roast, lifting it up to allow some of the sauce to get underneath the roast. Put the lid on the Dutch oven and cook the roast in the oven, at 325 degrees, for 2 to 2 1/2 hours (turning after one hour) or until fully cooked.
Nutrition Facts : Calories 311 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 g, Sodium 2769 grams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BARBECUED BEEF POT ROAST
Steps:
- Gather the ingredients.
- Rub roast with salt and pepper. Heat a Dutch oven over medium heat and melt the butter. Add the beef and brown on all sides.
- Add beef broth, tomato sauce, sliced onions, and minced garlic. Cover and cook over low heat for 1 1/2 hours.
- In a small bowl, mix remaining ingredients together and pour over pot roast. Simmer for 1 hour longer or until very tender.
- Serve with hot buttered noodles or mashed potatoes, along with green beans or asparagus.
Nutrition Facts : Calories 584 kcal, Carbohydrate 16 g, Cholesterol 211 mg, Fiber 1 g, Protein 68 g, SaturatedFat 11 g, Sodium 864 mg, Fat 27 g, ServingSize 6 to 8 Servings, UnsaturatedFat 13 g
BARBECUED POT ROAST
WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good! Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers! -Emma Nye, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes. , Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender.
Nutrition Facts :
BARBECUED BEEF ROAST
Try this roast for baked-in barbecue flavor! My daughter makes it in the slow cooker and it turns out great that way, too. Leftovers? Shred and serve in buns. Luana Kempf-Ashley, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.
Nutrition Facts :
BARBECUED POT ROAST
Make and share this Barbecued Pot Roast recipe from Food.com.
Provided by taillightsinsightbb
Categories Roast Beef
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine salt and pepper.
- Rub over the roast.
- Heat oil in a dutch oven.
- Brown roast on all sides.
- Add tomato sauce, water, onions and garlic.
- Cover and simmer for 30 minutes.
- Combine the remaining ingredients.
- Pour over the meat.
- Cover and simmer for 3-4 hours, or until the meat is tender.
- (I made gravy by adding flour and water).
Nutrition Facts : Calories 129.9, Fat 7.1, SaturatedFat 0.9, Sodium 1118.5, Carbohydrate 17.3, Fiber 1.5, Sugar 11.2, Protein 1.4
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