Pot Roast in Barbecue Sauce Recipe

Name: Pot Roast in Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, chopped; 1 (5 lb) boneless beef chuck roast; 2 cups beef stock or 2 cups bouillon; 4 cloves garlic, minced; 2 (8 ounce) cans tomato sauce; ¼ cup packed brown sugar; 1 teaspoon paprika; 1 teaspoon dry mustard; 1 teaspoon finely chopped rosemary; 1 teaspoon finely chopped thyme; ½ cup lemon juice; ½ cup ketchup; ½ cup red wine vinegar; 3 teaspoons Worcestershire sauce

Servings: persons

2 large onions, chopped
1 (5 lb) boneless beef chuck roast
2 cups beef stock or 2 cups bouillon
4 cloves garlic, minced
2 (8 ounce) cans tomato sauce
¼ cup packed brown sugar
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
½ cup lemon juice
½ cup ketchup
½ cup red wine vinegar
3 teaspoons Worcestershire sauce

1
Preheat oven to 350F degrees.
2
In the bottom of a large dutch oven layer onions and place meat on top, pour over 1 cup of stock.
3
Cover and bake for 1 1/2 hours, adding more stock if needed.
4
Mix the garlic, tomato sauce, brown sugar, paprika, mustard, rosemary and thyme, lemon juice, ketchup, vinegar and worcestershire sauce.
5
Pour over the meat, recover and cook for about 1 1/2 hours more, basting every 20 minutes.
6
Remove the lid the last 1/2 hour.
7
Slice meat and arrange on a serving platter.
8
Spoon on a little sauce and offer the rest at the table.

210

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

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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 14 ingredients. The key ingredients include: 2 large onions, chopped, 1 (5 lb) boneless beef chuck roast, 2 cups beef stock or 2 cups bouillon, 4 cloves garlic, minced, and more.

Yes, Pot Roast in Barbecue Sauce 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!

Pot Roast in Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions