Barbecued Pot Roast Recipe

5 5 6
Barbecued Pot Roast Recipe
Barbecued Pot Roast Recipe photo by Taste of Home
Publisher Photo

Barbecued Pot Roast Recipe

Read Reviews
5 5 6
Publisher Photo
WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good! Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers! -Emma Nye, New Oxford, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours

Ingredients

  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 beef chuck roast (3 pounds)
  • 3 tablespoons vegetable oil
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 3 medium onions, sliced
  • 2 garlic cloves, minced
  • 1/4 cup lemon juice
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground mustard

Directions

Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes.
Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender. Yield: 6 servings.
Originally published as Barbecued Pot Roast in Reminisce January/February 1996, p47

Nutritional Facts

1 each: 518 calories, 28g fat (9g saturated fat), 147mg cholesterol, 1204mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 46g protein.

  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 beef chuck roast (3 pounds)
  • 3 tablespoons vegetable oil
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 3 medium onions, sliced
  • 2 garlic cloves, minced
  • 1/4 cup lemon juice
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  1. Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes.
  2. Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender. Yield: 6 servings.
Originally published as Barbecued Pot Roast in Reminisce January/February 1996, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBarbecued Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mickash User ID: 630090 30978
Reviewed Apr. 21, 2013

"My husband is not a big meat eater, so I look for recipes that are flavorful. This one hit the mark. I think it could be done in the crock pot."

MY REVIEW
lisa53202 User ID: 1079567 42218
Reviewed Apr. 16, 2013

"This doesn't take much effort and is quite tasty."

MY REVIEW
Shelly-Ann User ID: 6015115 201746
Reviewed Jul. 24, 2011

"This was really easy to make and it came out great! I would definitely make this one again. For my own preferences I'd use less tomato sauce as I'm not a fan of tomatoes."

MY REVIEW
Angelrider65 User ID: 5091434 16632
Reviewed May. 4, 2011

"can this be done in a slow-cooker? i am on the go so much and a new cook so i'm not good at adjusting a recipe..it sounds delicious, any suggestions?"

MY REVIEW
Arlene B User ID: 1738562 16631
Reviewed Aug. 2, 2009

"Dear Emma, You gave our family another new favorite recipe. My husband made it for supper tonight and we expected to have leftovers for tomorrow, but it's pretty much all gone. Thanks for a great recipe for family and for guests. I don't like too many barbecue sauces but this one is subtly sweet and not too overpowering like so many sauces are. Thumbs up from all of us. Arlene B."

Loading Image