Barbecued Pot Roast

Barbecued Pot Roast

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This is sweet and spicy and delicious hot or cold.

Barbecued Pot Roast

By Gloria Kobrin Published: January 23, 2014

  • Yield:

  • 8 Servings
  • Cook time:

  • 2 hrs 45 mins


  • 2 Tops of Ribs
  • 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)
  • Freshly Ground Pepper


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


  1. Rinse meat. Cut off any large pieces of extra fat. Sprinkle with freshly ground pepper and place in roaster.
  2. Peel and slice onions. Scatter onion slices over meat with bay leaves and garlic. Add enough water to just cover the meat. Cover the roaster and bring water to a boil on top of the stove over medium-high heat. Reduce heat to low so that the liquid just simmers. Simmer meat about 1 ½ hours. Turn pieces over and continue to simmer about one hour to 1 ½ hours longer or until it is easily pierced with a fork. Remove the cover and allow meat to cool in the gravy. Cover with waxed paper and refrigerate overnight.
  3. Remove waxed paper and all the fat that comes with it. Lift cooked meat from roaster and set aside. Reserve liquid. Continue to remove any fat left around the meat. Slice meat and arrange it neatly in an oven to table serving dish. Bring cooking liquid to a boil. Boil rapidly about 15 minutes until it has been reduced by one-third.
  4. Preheat oven to: 350˚ F.
  5. Mix catsup, chili sauce, brown sugar, mustard and Worcestershire sauce in mixing bowl. Add barbecue sauce to reduced liquid and stir thoroughly. Pour over sliced meat. Bake uncovered for 30-45 minutes. Serve hot with rice, noodles, potatoes- in fact any starch that will soak up this delicious sauce.

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