Barbecued Pot Roast Recipe

Name: Barbecued Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. pot roast; 2 tsp. salt; 1/4 tsp. pepper; 3 Tbsp. fat; 1 1/2 c. water; 1 (8 oz.) can tomato sauce; 1/2 small can tomato paste; 3 medium chopped onions; 3 beef bouillon cubes; 2 cloves minced garlic; 1 Tbsp. brown sugar; 1/2 tsp. paprika; 1/2 tsp. dry mustard; 1/4 c. lemon juice; 1/4 c. vinegar; 1 Tbsp. Worcestershire sauce

Servings: persons

3 lb. pot roast
2 tsp. salt
1/4 tsp. pepper
3 Tbsp. fat
1 1/2 c. water
1 (8 oz.) can tomato sauce
1/2 small can tomato paste
3 medium chopped onions
3 beef bouillon cubes
2 cloves minced garlic
1 Tbsp. brown sugar
1/2 tsp. paprika
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. vinegar
1 Tbsp. Worcestershire sauce

1
Rub roast with salt and pepper; brown in fat.
2
Add water, tomato sauce, tomato paste, bouillon cubes, onions and garlic. Cover; cook over low heat for 1 1/2 hours, stirring occasionally. Combine remaining ingredients; pour over meat.
3
Cover; continue cooking about 1 hour or until tender.
4
Add more water if needed. Remove to hot platter.
5
Skim off fat from gravy, then thicken with 2 tablespoons flour mixed to smooth paste with water.

246

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: 3 lb. pot roast, 2 tsp. salt, 1/4 tsp. pepper, 3 Tbsp. fat, 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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