Ingredients for Barbecued Pot Roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2-3 lbs boneless beef chuck roast
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 1 cup water
- 1 large onion, chopped
- 4 cloves garlic, minced
- Lemon Juice
- Ketchup
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barbecued Pot Roast? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barbecued Pot Roast
- Preheat oven to 325°F (160°C).
- Pat the roast dry with paper towels. In a small bowl, combine 2 teaspoons salt and 1 teaspoon black pepper.
- Rub the salt and pepper mixture evenly over all sides of the roast.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 2-3 minutes per side.
- Add 1 cup of tomato sauce, 1 cup of water, 1 large onion (chopped), and 4 cloves garlic (minced) to the Dutch oven.
- Cover the Dutch oven and simmer for 30 minutes.
- In a separate bowl, whisk together 1 cup of your favorite barbecue sauce, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 teaspoon smoked paprika.
- Pour the barbecue sauce mixture over the roast in the Dutch oven.
- Cover and continue to simmer in the oven for 3-4 hours, or until the meat is fork-tender. Internal temperature should reach 190-200°F (88-93°C).
- Remove the roast from the Dutch oven and let it rest for 10-15 minutes before slicing and serving. Skim off excess fat from the sauce before serving.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
44g
Fat
4g
Carbs
5g
