Barbecued Pot Roast

Written by Published on in American, Entree, Red Meat
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As any barbecue expert will tell you, this recipe for Barbecued Pot Roast is not authentic barbecue. That being said, the sauce and meat together provide you with delicious, tender meat and wonderful mock barbecue flavor. Cooking the meat low and slow in the sauce produces the best results. All the ingredients have a chance to permeate the meat yielding tender slices and lip smacking goodness.

Looking for another Pot Roast recipe, try my Sweet and Spicy Pot Roast

Barbecued Pot Roast

By Gloria Kobrin Published: January 23, 2014

  • Yield:

  • 8 Servings

  • Cook time:

  • 3 hrs 15 mins

Ingredients

  • 2 Tops of Ribs
  • 1/2 cup flour
  • 1 teaspoon Ground Black Pepper
  • 2 Large Onions
  • 2 Bay Leaves
  • 4 Large Garlic Cloves
  • 1/3 Cup Firmly Packed Dark Brown Sugar
  • 4 Teaspoons Dry Mustard
  • 4 Cups Catsup
  • 1 12 Ounce Bottle of Chili Sauce
  • 1/2 Cup Worcestershire (fish free)
  • 2 or more cups fresh/boxed beef broth

Equipment

  • Larger Roaster with Top
  • Large Oven to Table Serving Dish

Directions

  1. Rinse meat. Cut off any large pieces of extra fat. Mix flour and pepper together on a flat surface. Dredge each piece of meat on both sides. Shake off excess flour. Place one piece at a time in the roaster (no oil needed) and brown over medium high heat. Place the browned piece on a plate while the second piece is browning. Return it to the roaster when both pieces are seared.
  2. Preheat oven to 275 F. Peel and slice onions. Scatter onion slices over meat with bay leaves and garlic..
  3. Mix catsup, chili sauce, brown sugar, mustard and Worcestershire sauce in mixing bowl. Add barbecue sauce to seared meat. Add enough fresh, boxed beef broth to just cover the meat. Cover the meat and place on lowest level of oven. Cook for 2 hours. Carefully, remove top (there will be a lot of steam hitting your face)and turn meat over with a long handled tongs or carving fork. Add more liquid if needed to cover. Replace cover and cook meat at least another hour; or until it is easily pierced by the carving fork. Remove from oven and cool completely before covering with waxed paper and placing in the refrigerator overnight.
  4. In the morning, remove the waxed paper and all the fat that has congealed. It will come off in pieces. Slice meat against the grain and arrange in an oven to table serving dish. Remove bay leaves. Pour the sauce and onions over the sliced meat. Heat sliced meat in 350 F. oven 45 minutes before serving. Serve hot with noodles, rice or potatoes and colorful vegetables.