Barbecue Pot Roast Recipe

Name: Barbecue Pot Roast Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. oil; 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick; 2 medium onions, minced; 1 garlic clove, chopped; 1 (8 ounce.) can tomato sauce; 1 (6 ounce.) can tomato paste; 2/3 c. packed light brown sugar; 1/2 c. cider vinegar; 1 tbsp. salt; 2 tbsp. Worcestershire sauce; 1 teaspoon dry mustard; 1/4 teaspoon pepper; 2 bay leaves; Parsley sprigs for garnish

Servings: persons

2 tbsp. oil
1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
2 medium onions, minced
1 garlic clove, chopped
1 (8 ounce.) can tomato sauce
1 (6 ounce.) can tomato paste
2/3 c. packed light brown sugar
1/2 c. cider vinegar
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon pepper
2 bay leaves
Parsley sprigs for garnish

1
In an 8 qt Dutch oven over medium high heat, in warm oil, cook pot roast till well browned on both sides.
2
Remove meat to platter.
3
In same Dutch oven over medium heat, in drippings, cook onions and garlic till lightly browned, about 5 min, stirring occasionally.
4
Spoon off drippings from Dutch oven.
5
Stir in tomato sauce and remaining ingredients except parsley.
6
Return meat to Dutch oven.
7
Over high heat, heat to boiling.
8
Reduce heat to low; cover and simmer 3 1/4 hrs or possibly till meat is fork tender, turning meat once.
9
To serve: place meat on platter.
10
Skim fat from liquid; throw away bay leaves; spoon liquid into gravy boat.
11
Garnish roast with parsley.

355

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tbsp. oil, 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick, 2 medium onions, minced, 1 garlic clove, chopped, and more.

Yes, Barbecue Pot Roast Recipe 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 Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions