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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Barbecue Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions