Sure, here’s a detailed recipe for Pot Roast in Barbecue Sauce that will surely tantalize your taste buds and fill your home with delightful aromas reminiscent of cozy family gatherings and hearty meals:
Pot Roast in Barbecue Sauce Recipe
- Name: Pot Roast in Barbecue Sauce
- Cook Time: 3 hours
- Prep Time: 15 minutes
- Total Time: 3 hours and 15 minutes
- Description: Comfort food at its best. Great with a tossed salad, roasted potatoes, parsnips, French bread, and a good red wine.
- Recipe Category: Meat
- Keywords: Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Onions |
| 1 | Boneless beef chuck roast |
| 2 | Bouillon cubes |
| 4 cloves | Garlic |
| 2 cups | Tomato sauce |
| 1/4 cup | Brown sugar |
| 1 tbsp | Paprika |
| 1 tbsp | Dry mustard |
| 1 tsp | Dried rosemary |
| 1 tsp | Dried thyme |
| 1/2 cup | Lemon juice |
| 1/2 cup | Ketchup |
| 1/2 cup | Red wine vinegar |
| 3 tbsp | Worcestershire sauce |
Nutritional Information (per serving):
- Calories: 643.8
- Fat Content: 23.6g
- Saturated Fat Content: 10.5g
- Cholesterol Content: 249.5mg
- Sodium Content: 1260.6mg
- Carbohydrate Content: 27g
- Fiber Content: 2.4g
- Sugar Content: 19.7g
- Protein Content: 83g
- Servings: 6
Instructions:
-
Preheat oven: Preheat your oven to 350°F (175°C).
-
Prepare the Dutch oven: In the bottom of a large Dutch oven, layer the sliced onions. Place the boneless beef chuck roast on top of the onions. Dissolve the bouillon cubes in 1 cup of hot water and pour it over the meat.
-
Initial baking: Cover the Dutch oven with a lid and bake in the preheated oven for 1 1/2 hours. Check occasionally and add more stock if needed to prevent the meat from drying out.
-
Prepare the barbecue sauce: In a mixing bowl, combine the minced garlic, tomato sauce, brown sugar, paprika, dry mustard, dried rosemary, dried thyme, lemon juice, ketchup, red wine vinegar, and Worcestershire sauce. Mix well until all ingredients are thoroughly combined.
-
Apply the barbecue sauce: After 1 1/2 hours of baking, pour the prepared barbecue sauce over the meat in the Dutch oven. Recover the Dutch oven and continue cooking for about 1 1/2 hours more, basting the meat with the sauce every 20 minutes to ensure it stays moist and flavorful.
-
Final touch: During the last 30 minutes of cooking, remove the lid from the Dutch oven to allow the sauce to thicken and the meat to brown slightly.
-
Serve: Once the pot roast is cooked to perfection, slice it thinly and arrange it on a serving platter. Spoon a little extra barbecue sauce over the sliced meat and serve the remaining sauce on the side for those who want to add more flavor to their meal.
-
Enjoy: Sit down with your loved ones and savor each tender bite of this delicious pot roast in barbecue sauce, accompanied by your favorite sides like a crisp tossed salad, roasted potatoes, parsnips, and warm French bread. Pair it with a glass of good red wine for the ultimate dining experience.
This pot roast recipe is perfect for busy weeknights when you want a satisfying meal that requires minimal effort but delivers maximum flavor. The combination of tender beef, savory barbecue sauce, and aromatic spices will surely make it a family favorite for years to come! 🍖🥗🥔🍷
