Barbecued Pot Roast Recipe

Name: Barbecued Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. beef blade roast; 2 tsp. salt; 1/4 tsp. pepper; 3 Tbsp. shortening, melted; 1 (8 oz.) can tomato sauce; 1/2 c. water; 3 medium onions, thinly sliced; 2 cloves garlic, minced; 1/4 c. vinegar; 1/4 c. ketchup; 1 Tbsp. Worcestershire sauce; 2 Tbsp. brown sugar; 1/2 tsp. dry mustard; 1/4 tsp. paprika; 2 Tbsp. all-purpose flour; 2 Tbsp. water

Servings: persons

1 lb. beef blade roast
2 tsp. salt
1/4 tsp. pepper
3 Tbsp. shortening, melted
1 (8 oz.) can tomato sauce
1/2 c. water
3 medium onions, thinly sliced
2 cloves garlic, minced
1/4 c. vinegar
1/4 c. ketchup
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1/2 tsp. dry mustard
1/4 tsp. paprika
2 Tbsp. all-purpose flour
2 Tbsp. water

1
Sprinkle roast with salt and pepper.
2
Brown roast in shortening in a Dutch oven over medium-high heat.
3
Reduce heat to low.
4
Cover and cook 1 1/2 hours.
5
Drain; discard drippings.
6
Add tomato sauce, 1/2 cup water, onion and garlic to Dutch oven. Combine vinegar and next six ingredients.
7
Stir well; pour over roast.
8
Cover; cook 1 hour or until meat is tender.
9
Remove roast; save liquid in Dutch oven.
10
Combine cornstarch and 2 tablespoons water until smooth.
11
Stir.
12
Cook over medium heat, stirring constantly, until bubbly and thick.
13
Spoon over meat; use the rest as gravy.

392

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 16 ingredients. The key ingredients include: 1 lb. beef blade roast, 2 tsp. salt, 1/4 tsp. pepper, 3 Tbsp. shortening, melted, and more.

Yes, Barbecued 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.

Barbecued Pot Roast

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