Savory BBQ Pot Roast with Tangy Tomato Glaze

Barbecued Pot Roast Recipe

Recipe Overview

Name: Barbecued Pot Roast
Cook Time: 3 Hours
Prep Time: 30 Minutes
Total Time: 3 Hours 30 Minutes
Description: Make and share this delicious Barbecued Pot Roast recipe from lovewithrecipes.com.
Recipe Category: One Dish Meal
Keywords: Meat, Weeknight, Stove Top, < 4 Hours
Servings: 12
Calories: 577.7 kcal per serving

Ingredients

1. Onions: 2 large, finely chopped
2. Garlic: 1 clove, minced
3. Tomato Sauce: 3 cups
4. Tomato Paste: 4 tablespoons
5. Brown Sugar: 2 tablespoons
6. Vinegar: 1 tablespoon (preferably apple cider vinegar for a tangy twist)
7. Salt: 1/2 teaspoon
8. Worcestershire Sauce: 1/2 teaspoon
9. Mustard: 1 teaspoon (Dijon or yellow mustard)
10. Pepper: 2 teaspoons (freshly ground black pepper)
11. Cooking Oil: Enough for browning the roast (about 2-3 tablespoons)

Nutritional Information (per serving)

• Calories: 577.7 kcal
• Fat Content: 39.5 g
• Saturated Fat Content: 15.3 g
• Cholesterol Content: 130.4 mg
• Sodium Content: 1042.6 mg
• Carbohydrate Content: 18.2 g
• Fiber Content: 1.7 g
• Sugar Content: 13.7 g
• Protein Content: 36.2 g

Instructions

1. Prepare the Roast:

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   • Begin by heating the oil in an 8-quart heavy saucepan over medium heat.
   • Once the oil is hot, brown the roast on both sides. This step is crucial as it develops the rich flavor that will enhance your pot roast. Ensure that the roast has a good sear, creating a caramelized crust.

2. Sauté the Vegetables:

   • Remove the browned roast from the saucepan and set it aside.
   • In the same pan, add the chopped onions and minced garlic. Sauté them in the drippings left from the roast over medium heat until they are browned. This should take about 5-7 minutes. Stir occasionally to avoid burning the garlic.

3. Combine Ingredients:

   • Once the onions and garlic are browned, add the tomato sauce, tomato paste, brown sugar, vinegar, salt, Worcestershire sauce, mustard, and pepper to the pan.
   • Stir well to combine all ingredients, ensuring the brown sugar dissolves and the tomato paste is evenly distributed.

4. Cook the Roast:

   • Return the browned roast to the pan, nestling it into the sauce. Ensure that the roast is well-coated with the sauce.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the roast simmer for 1-1/2 hours.

5. Turn and Continue Cooking:

   • After the initial cooking time, turn the roast over to ensure even cooking.
   • Cover the pan again and continue to simmer for an additional 1-1/2 hours or until the meat is tender. The total simmering time should be around 3 hours. The roast should be fork-tender and fall apart easily.

6. Serve:

   • Once the roast is done, remove it from the pan and let it rest for a few minutes before slicing.
   • Serve the roast with the rich, flavorful sauce spooned over the top.

Serving Suggestions

• Mashed Potatoes: Creamy mashed potatoes make a perfect companion to this barbecued pot roast. The sauce drizzled over the mash adds an extra layer of flavor.
• Roasted Vegetables: A mix of roasted carrots, parsnips, and Brussels sprouts complements the robust flavors of the pot roast.
• Rice or Polenta: For a different base, serve the roast over fluffy rice or creamy polenta.

Tips & Tricks

1. Choosing the Meat: Opt for a well-marbled cut of beef like chuck roast or brisket for this recipe. The marbling will render down during the long cooking process, resulting in tender, juicy meat.

2. Make-Ahead: This pot roast can be prepared a day in advance. The flavors meld beautifully when left to sit overnight, and it reheats well.

3. Enhancing Flavor: Add a splash of red wine or beef broth to the sauce for added depth. This adds complexity to the sauce and enhances the overall flavor of the dish.

4. Thickening the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 10 minutes of cooking.

5. Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pot roast also freezes well for up to 3 months.

Variations

• Spicy Kick: Add a dash of hot sauce or some crushed red pepper flakes to the sauce for a spicy twist.
• Smoky Flavor: Incorporate a teaspoon of smoked paprika or liquid smoke into the sauce for a subtle smoky flavor.
• Herbs: Fresh herbs like rosemary, thyme, or bay leaves can be added during the simmering process for an aromatic touch.

Frequently Asked Questions (FAQs)

Q: Can I cook this in a slow cooker?
A: Yes, after browning the roast and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

Q: What can I use instead of Worcestershire sauce?
A: Soy sauce or tamari can be used as substitutes, though they will alter the flavor slightly. Add a bit of lemon juice or vinegar to mimic the tangy component of Worcestershire sauce.

Q: How do I prevent the roast from drying out?
A: Ensure that the roast is simmered on low heat and that it’s well-coated with the sauce. Cooking it slowly in a covered pan helps retain moisture.

Q: Can I use this recipe for pork or chicken?
A: This recipe works best with beef due to its robust flavor and texture. However, pork shoulder could be a good alternative. Adjust cooking times accordingly as chicken will require less time to become tender.

Q: What should I do if my sauce is too tangy?
A: If the sauce is too tangy, add a bit more brown sugar or a splash of heavy cream to balance out the acidity.

Cooking Insights

The Barbecued Pot Roast is a timeless dish that combines the heartiness of a traditional pot roast with the tangy, sweet, and slightly spicy notes of barbecue sauce. It’s a dish that brings comfort and satisfaction, ideal for weeknight dinners or special gatherings. The slow cooking method ensures the meat is tender, while the sauce, rich in tomato and caramelized onion flavors, provides a perfect complement. This dish is versatile and allows for various adaptations to suit different palates. Whether served with classic sides or modern accompaniments, it’s sure to be a hit at your table.

Feel free to experiment with the ingredients and make this recipe your own. Happy cooking and enjoy your delicious Barbecued Pot Roast!

For more delicious recipes and cooking tips, visit Love with Recipes.