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Barbecued Beef Roast

 Barbecued Beef Roast
Try this roast for baked-in barbecue flavor! My daughter makes it in the slow cooker and it turns out great that way, too. Leftovers? Shred and serve in buns. Luana Kempf-Ashley, North Dakota.
10 ServingsPrep: 15 min. Bake: 2-1/2 hours


  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons celery salt
  • 2 teaspoons pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Dash ground nutmeg
  • 3 drops hot pepper sauce
  • 1 tablespoon Liquid Smoke, optional
  • 1 beef sirloin tip roast (3-1/2 pounds)


  • In a small bowl, combine the first 11 ingredients. Stir in Liquid
  • Smoke if desired. Place roast on a rack in a shallow roasting pan;
  • pour ketchup mixture over the top.
  • Cover and bake at 325° for 2-1/2 to 3 hours or until meat is
  • tender. Remove meat to a serving platter and keep warm. Skim fat
  • from pan juices and thicken juices if desired. Serve with beef.
  • Yield: 10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot

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