Barbecued Pot Roast

Barbecued Pot Roast

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This recipe for Pot Roast calls for simmering the meat stove top until soft; and then slicing it and smothering it with a quickly made mock barbecue sauce. You could open a bottle of your favorite sauce; but these ingredients are so easy to mix together that it pays to make your own. The results are melt in your mouth tender meat covered with a sweet and spicy sauce. Bonus: This is delicious hot and cold!

Barbecued Pot Roast

By Gloria Kobrin Published: January 23, 2014

  • Yield:

  • 8 Servings
  • Cook time:

  • 2 hrs 45 mins


  • 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)


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


  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. 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 1 ½ hours. Turn pieces over and continue to simmer 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.