Barbecue Pot Roast Recipe

Name: Barbecue Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. beef to round roast, trimmed of fat; 1/2 tsp. salt; 1/4 tsp. fresh ground black pepper; 2 onions, sliced and separated into rings; 1 red bell pepper, cored, seeded and sliced into rings; 4 oz. mushrooms, sliced (1 cup); 2 garlic cloves, minced; 3/4 c. barbecue sauce; 1/3 c. water; 2 Tbsp. molasses; 1 tsp. chili powder; 1 tsp. dried mustard powder; 1 (1 lb.) bag peeled small carrots

Servings: persons

2 lb. beef to round roast, trimmed of fat
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
2 onions, sliced and separated into rings
1 red bell pepper, cored, seeded and sliced into rings
4 oz. mushrooms, sliced (1 cup)
2 garlic cloves, minced
3/4 c. barbecue sauce
1/3 c. water
2 Tbsp. molasses
1 tsp. chili powder
1 tsp. dried mustard powder
1 (1 lb.) bag peeled small carrots

1
Coat a 4 qt. flameproof roasting pan or Dutch oven with non-stick cooking spray and warm over medium-high heat.
2
Season meat with salt and black pepper and place in prepared pan.
3
Cook meat, turning, until all sides are browned.
4
Transfer to a plate and set aside.
5
Add onions, bell peppers, mushrooms and garlic to pan.
6
Reduce heat to medium and cook, stirring occasionally, 5 minutes more until tender.
7
Stir in barbecue sauce, water, molasses, and chili powder and mustard powder; bring to boil over high heat.
8
Add beef, reduce heat to low, cover and cook 1 hour. Add carrots, cover and cook 30 to 45 minutes longer, or until meat is fork-tender and cooked through and carrots are soft.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. beef to round roast, trimmed of fat, 1/2 tsp. salt, 1/4 tsp. fresh ground black pepper, 2 onions, sliced and separated into rings, and more.

Yes, Barbecue Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue Pot Roast

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