Barbecued Pot Roast Recipe

Name: Barbecued Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. salad oil; 1 beef chuck T-bone roast (4 lb.); 2 onions, sliced; 1 garlic clove, minced; 1 (8 oz.) can tomato paste; 1/2 c. cider vinegar; 2/3 c. brown sugar; 1 Tbsp. salt; 2 Tbsp. Worcestershire sauce; 1 tsp. dry mustard; 1/4 tsp. pepper; 2 bay leaves

Servings: persons

2 Tbsp. salad oil
1 beef chuck T-bone roast (4 lb.)
2 onions, sliced
1 garlic clove, minced
1 (8 oz.) can tomato paste
1/2 c. cider vinegar
2/3 c. brown sugar
1 Tbsp. salt
2 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
2 bay leaves

1
About 4 hours before, in an 8-quart Dutch oven over medium heat, cook beef in salad oil until browned on both sides.
2
Remove meat.
3
Add to drippings in pan, onions and garlic; cook until lightly brown, about 5 minutes.
4
Spoon off drippings.
5
Stir in tomato sauce and remaining ingredients to the onion and garlic mixture in pan.
6
Put meat back in Dutch oven.
7
Heat on high to boiling, reduce heat and simmer 3 hours or until meat is fork-tender.
8
Turn meat once during this time.
9
To serve, remove meat to deep platter, skim off fat from liquid in Dutch oven and discard bay leaves.
10
Spoon remaining liquid over meat.

355

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 12 ingredients. The key ingredients include: 2 Tbsp. salad oil, 1 beef chuck T-bone roast (4 lb.), 2 onions, sliced, 1 garlic clove, minced, 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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