Tangy Pot Roast Recipe

Name: Tangy Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. brown sugar; 2 tsp. garlic powder; 1/2 tsp. ground black pepper; 1 boneless beef chuck roast (2-1/2 lb.); 1 tsp. oil; 1-1/2 lb. mixed red and white new potatoes; 1-1/2 lb. carrots with trimmed tops, cut diagonally in half King Sooper's 1 lb For $0.99 thru 02/09; 1/2 cup cut-up sweet onions (1-inch chunks); 3/4 cup fat-free reduced-sodium beef broth; 1/2 cup KRAFT Steakhouse Style Barbecue Sauce; 2 sprigs fresh marjoram leaves; 2 sprigs fresh rosemary

Servings: persons

1 Tbsp. brown sugar
2 tsp. garlic powder
1/2 tsp. ground black pepper
1 boneless beef chuck roast (2-1/2 lb.)
1 tsp. oil
1-1/2 lb. mixed red and white new potatoes
1-1/2 lb. carrots with trimmed tops, cut diagonally in half King Sooper's 1 lb For $0.99 thru 02/09
1/2 cup cut-up sweet onions (1-inch chunks)
3/4 cup fat-free reduced-sodium beef broth
1/2 cup KRAFT Steakhouse Style Barbecue Sauce
2 sprigs fresh marjoram leaves
2 sprigs fresh rosemary

1
Heat oven to 450 degrees F.
2
Place ovenproof Dutch oven or large deep skillet in oven 15 min.
3
Meanwhile, mix sugar, garlic powder and pepper until blended; rub evenly into both sides of roast.
4
Add oil and meat to hot pan; return to oven.
5
Bake 20 min., turning meat after 10 min.
6
Add vegetables to pan.
7
Mix broth and barbecue sauce; pour over ingredients in pan.
8
Top with marjoram and rosemary; cover.
9
Reduce oven temperature to 350 degrees F; bake 2-1/2 to 3 hours or until meat is very tender.
10
Transfer meat and vegetables to platter, reserving drippings in pan.
11
Discard herbs.
12
Cook drippings on stove top on medium-high heat 5 min.
13
or until reduced to about 2 cups.
14
Cut meat across the grain into thin slices.
15
Serve with vegetables and gravy.

220

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 12 ingredients. The key ingredients include: 1 Tbsp. brown sugar, 2 tsp. garlic powder, 1/2 tsp. ground black pepper, 1 boneless beef chuck roast (2-1/2 lb.), and more.

Yes, Tangy 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.

That's it — enjoy your meal!

Tangy Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions