BBQ Pot Roast Recipe
Cook Time: 4 hours 30 minutes
Prep Time: 30 minutes
Total Time: 5 hours
Description:
This BBQ Pot Roast recipe from Love With Recipes is a perfect one-dish meal that combines tender, juicy roast beef with a rich and flavorful BBQ sauce. It’s a dish that’s easy to prepare, requiring just a few steps to create an unforgettable meal. The long, slow cooking process ensures that the roast becomes fork-tender, while the tangy, sweet, and spicy barbecue sauce adds layers of flavor. Whether you serve it on rolls for a sandwich-style meal or alongside your favorite side dishes, this BBQ Pot Roast will surely be a crowd-pleaser.
Recipe Category: One Dish Meal
Keywords: Roast Beef, Meat, Oven
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bottom round steaks | 4 |
| Barbecue sauce | 1 cup |
| Cider vinegar | 1 tablespoon |
| Chicken broth | 1 cup |
| Beef broth | 1 cup |
| Light brown sugar | 1/2 cup |
| Mustard | 1 tablespoon |
| Worcestershire sauce | 1 tablespoon |
| Chili powder | 1 teaspoon |
| Dried ancho chile powder | 1 teaspoon |
| Onion, chopped | 1 large |
| Garlic, minced | 2 cloves |
| Dried thyme | 1 1/2 teaspoons |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 65.8 kcal |
| Fat Content | 0.7 g |
| Saturated Fat Content | 0.1 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 249 mg |
| Carbohydrate Content | 14.3 g |
| Fiber Content | 0.7 g |
| Sugar Content | 10.7 g |
| Protein Content | 0.5 g |
Instructions:
-
Preheat the oven:
Begin by preheating your oven to 300°F (150°C). This low cooking temperature will help achieve the tender, slow-cooked results that make this BBQ pot roast so delicious. -
Brown the meat:
Heat a little oil in a large, ovenproof Dutch oven over medium-high heat. Once the oil is hot, add the bottom round steaks and brown them on both sides. This step should take about 4-5 minutes per side, giving the roast a nice, golden-brown crust. Browning the meat adds extra flavor and helps to seal in the juices for a more tender roast. -
Prepare the sauce:
After the meat is browned, it’s time to add the ingredients for the BBQ sauce. Add 1 cup of barbecue sauce, 1 tablespoon of cider vinegar, 1 cup of chicken broth, 1 cup of beef broth, 1/2 cup of light brown sugar, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of chili powder, 1 teaspoon of dried ancho chile powder, 1 chopped onion, 2 minced garlic cloves, and 1 1/2 teaspoons of dried thyme to the Dutch oven. Stir the mixture until well combined, ensuring that the sugar dissolves and the spices are evenly distributed. -
Bring to a boil:
Place the Dutch oven over medium-high heat on the stove and bring the sauce to a boil. This helps to intensify the flavors before it enters the oven. -
Slow cook the roast:
Once the mixture is boiling, cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 3 to 4 hours, turning the meat every hour to ensure even cooking. After 3 to 4 hours, the roast should be fork-tender, meaning it can easily be shredded with a fork. If the meat isn’t yet fork-tender, let it cook for an additional 30-60 minutes. -
Let the meat rest:
Once the roast is done cooking, remove it from the oven and let it rest for at least 30 minutes in the pot. Resting the meat allows the juices to redistribute, making it even more flavorful and juicy. -
Prepare the roast for serving:
Remove the pot roast from the sauce and set it aside. Skim off any excess fat from the surface of the sauce using a spoon or a fat separator, if you have one. You can discard the fat or save it for another recipe. -
Slice and serve:
Once the fat is removed, slice the roast into thick, tender slices and serve it on rolls for a delicious BBQ sandwich. Alternatively, serve the sliced pot roast with mashed potatoes or your favorite sides. Spoon some of the flavorful BBQ sauce over the meat for an extra burst of flavor.
Serving Suggestions:
- Sandwich Style: Serve the BBQ Pot Roast on soft rolls, topped with extra barbecue sauce, pickles, and coleslaw for a hearty, satisfying sandwich.
- With Sides: Pair the roast with mashed potatoes, roasted vegetables, or a crisp green salad for a balanced and filling meal.
- Tacos: For a fun twist, serve the sliced pot roast in soft tortillas with fresh toppings like salsa, guacamole, and shredded cheese for a BBQ taco night.
Tips for Success:
- Meat Choice: While bottom round steaks work beautifully in this recipe, you can also use a chuck roast or brisket for an even richer, more flavorful roast.
- Slow Cooker Option: If you prefer to use a slow cooker, brown the meat in a pan before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
- Flavor Variations: Feel free to adjust the amount of chili powder and ancho chile powder to your liking. If you enjoy a spicier dish, you can add more chili powder or even a bit of hot sauce to the sauce.
- Leftovers: This dish makes excellent leftovers. Store any extra pot roast in an airtight container in the refrigerator for up to 3 days, or freeze it for later use.
Enjoy this delicious BBQ Pot Roast, a dish that’s perfect for weeknight dinners or a weekend gathering with family and friends. With its rich, smoky flavor and tender meat, it’s sure to become a new favorite in your recipe rotation!
