This Barbecue Pot Roast recipe is a delicious twist on the traditional pot roast! Plus, the leftovers are perfect for barbecue roast beef sandwiches.
Disclosure: Farberware Cookware sponsored this post and all opinions are 100% my own.
I love making pot roast for my family and I typically make it in the slow cooker as I did for these French dip sandwichesrather than making it in the oven.
But recently I was visiting with one of my friends and she said that when she makes a pot roast for her family, it doesn’t taste like the pot roasts that her mom used to make. She found out that her mom used to make pot roast by searing the meat on the stove and then cooking the roast in the oven so I decided to try her method with a twist.
I wanted to give my traditional pot roast dinner a flavor that would be perfect for spring or even summer, so I made it a Barbecue Pot Roast and served it with roasted asparagus and rosemary garlic potatoes.
To make the barbecue pot roast, start by seasoning the pot roast. Mine was small (only 2.21 lbs) because only a few of us were going to be eating it.
Drizzle with olive oil, sprinkle with sea salt and black pepper. Use your fingertips to rub the oil, salt, and pepper into the roast. Flip it over and do the same on the bottom and along the sides.
Step Two: Sear the Roast
Heat an oven-safe pan like a Dutch oven over medium-high heat with two tablespoons of olive oil.
Put the seasoned roast in the pan and cook it for about 2 minutes until it is browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold onto the roast with tongs and sear the sides, as well.
This method is very similar to the way I make my steaks. I am a big chicken when it comes to cooking things in hot oil, so I wore big oven mitts and used my big grilling tongs to turn the meat over.
Step Three: Cook the Roast
After the roast is seared, pour a bottle of barbecue sauce over the pot roast, lifting it up to allow the sauce to get underneath the roast as well.
Put the lid on the Dutch oven and cook the roast in the oven, at 325 degrees, for 2 – 2 1/2 hours, turning after one hour, until fully cooked.
Carefully move the fork tender roast to a serving tray.
I served it with roasted, rosemary garlic potatoes and realized that I have a slight rosemary crush! Every rosemary flavored bite I took made me happy.
I also made some delicious roasted asparagus that is simply roasted with olive oil, salt and pepper.
The meal was delicious and so easy to make. Vanessa filled a couple of containers and ran some over to my sister’s house so they could enjoy the meal too. They said it was “delish” and so much better than the frozen pizza they were planning to have for dinner!
Barbecue Pot Roast
Yield: 6
Prep Time: 15 minutes
Cook Time: 2 hours30 minutes
Total Time: 2 hours45 minutes
This Barbecue Pot Roast recipe is a delicioustwist on the traditional pot roast! Plus, the leftovers are perfect for barbecue roast beef sandwiches.
Drizzle one tablespoon of olive oil on the roast. Sprinkle with two teaspoons of sea salt and two teaspoons of black pepper. Use fingertips to rub the seasoning into the roast. Flip the roast over and repeat on the opposite side.
Heat two tablespoons of olive oil in a Dutch oven over medium high heat. Once the oil is hot, carefully put the seasoned roast in the pan using large tongs and sear it for about 2 minutes, until browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold the roast with the tongs and sear the edges as well.
Pour a bottle of barbecue sauce over the roast, lifting it up to allow some of the sauce to get underneath the roast. Put the lid on the Dutch oven and cook the roast in the oven, at 325 degrees, for 2 to 2 1/2 hours (turning after one hour) or until fully cooked.
Can You Grill a Roast? Cooking a roast on the grill may not be as far-fetched of an idea as you'd think. In fact, if done correctly, the cut can cook evenly and remain as tender as it would in the oven. And, you'll even get that incredible smoky flavor you expect from grilled foods.
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven! You do all the browning and roasting all in the same pot and it requires less time than in a slow cooker roast.
Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare doneness (about 20 min/lb or 45 min/kg). Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices to serve.
Add the potatoes, veggies, and whole garlic cloves to your slow cooker (Crockpot). Place the roast on top and nestle it down into the veggies so that it's mostly on top of the veggies and potatoes.
Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).
Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce. Serves 6-8.
Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours.
There is no need to flip meat in a crock pot. In fact, I don't recommend trying it because it will be more hassle than it's worth. While it can be tempting to flip a roast in the name of even cooking, the crock pot takes care of that for you.
The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.
Use a meat thermometer (trust me, it's handy!) and let it cook until the internal temperature reaches 145ºF. This should take about an hour, but start to keep a closer eye on the roast after about 45 minutes. Once your pot roast is cooked, you can remove it from the grill and let it rest for about ten minutes.
Chuck Roast: While more commonly found in Crock-Pots or Instant Pots, Chuck Roasts make a GREAT BBQ cut. They are well-marbled and tender by nature, so they don't require the same cook time as tougher cuts like brisket or short ribs, and the ideal internal finishing temperature is 165-170F.
A pot roast isn't a specific cut of meat — it's just a method of preparing a cut of meat by slowly braising it with liquid (like stock or wine) until it's juicy and tender. Pot roast can be made with many cuts of meat (including chuck), and goes by various nicknames, including arm roast and clod roast.
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