Barbecued Pot Roast
Gluten Free Living – 2024
This is one of those new recipe tries that turned out wonderfully! There’s always a little trepidation when trying a new recipe to make sure it turns out right–especially when you’re making it for company! But Barbecued Pot Roast was a real winner in every way. The meat was so tasty and the barbecue sauce was just the right amount of tangy. It’s always nice when a meal comes together so well that everyone’s taste buds are well pleased. 🙂
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In early February, I brought a meal to some dear friends who are part of our church’s Connection Group. I always try to ensure I make enough for two meals. This meal of Barbecued Pot Roast, Garlic Mashed Potatoes, Corn Pudding, Easy No-Knead Dinner Rolls, Spinach Apple Raisin Salad with Glazed Walnuts and Chocolate Chip Meltaways satisfied seven healthy appetites for two meals! They had their daughter and son-in-law along with three children over to help them eat everything up. There were still enough leftovers for the following day.
If you follow my blog at all, you know I love to cook for other people. I’m one of those old-fashioned cooks who gets a lot of joy out of preparing delicious meals for others. I am constantly pouring over recipes to find new and exciting things to make! When we moved to the North Dallas area after my husband’s stroke, we downsized a lot. I got rid of SO MANY of my old cookbooks. But I managed to make room for all of my Taste of Home cookbooks and my Gooseberry Cookbooks. I still get a lot of pleasure looking through the recipes and seeing what sounds interesting.
In early February I started going through my Taste of Home cookbooks….again. I started making lists by category of all the recipes I wanted to try. I have so many cookbooks that I have to list not only the recipe name, but the cookbook name and page number so I can find the recipes easily. Barbecued Pot Roast was one of the first recipes that I tried. And we were all thrilled with the results. I only made one change to the recipe. Instead of spraying the Dutch oven with cooking spray, I used a couple of tablespoons of avocado oil to cook the pot roast.
Truthfully, I wondered how it would turn out with THREE LARGE ONIONS as part of the ingredients! But the onions cooked down well and provided tasty flavoring for the roast. If you need a new and exciting way to prepare a pot roast (or you’re just tired of making pot roast the SAME WAY every time, try this really easy recipe soon. Serve it with your favorite sides and you’re good to go!
Barbecued Pot Roast is a wonderful entree, especially if you’re a barbecue lover like me!
You can serve all those onions on top of the beef or on the side, whichever you prefer.
Garlic Mashed Potatoes, Corn Pudding and Homemade Bread or Rolls are wonderful accompaniments for this roast.
Here’s what I did.
I used these ingredients plus avocado oil.
Set chuck roast out on a plate.
Sprinkle both sides with pepper.
Heat a couple of tablespoons of avocado oil or olive oil in a large Dutch oven. Brown beef on all sides.
While the meat browns, slice down onions; mince garlic. Set aside.
Once the pot roast is browned, add tomato sauce.
Now add onions, garlic and water. Cover with lid and simmer over low to medium heat for 30 minutes.
Meanwhile, prepare BBQ sauce: Place ketchup, dry mustard, brown sugar and Worcestershire sauce in a mixing bowl.
Add lemon juice.
Whisk ingredients to combine.
After the roast and onions have cooked 30 minutes, add barbecue sauce to ingredients in Dutch oven. Cover with lid and simmer over low heat 3-4 hours as necessary to tenderize the roast. My roast only took about two more hours at this point before it was done!
Here’s the Barbecued Pot Roast once it was done. It took only 2 1/2 hours total time. I was expecting it to be closer to 4 hours! Once you add the barbecue sauce start checking roast after two hours.
Remove Pot Roast to a bread board and slice down. Then place meat on a platter to serve.
I thought the barbecue sauce for this entree was terrific.
I enjoyed the BBQ flavored onions too! But whether you eat them or push them to the side, they add a lot of flavor to this pot roast.
Barbecued Pot Roast makes a delightfully sumptuous meal for family or company dinners.
Here’s the recipe.
BARBECUED POT ROAST
(Recipe adapted from Taste of Home, Low-Fat Country Cooking, pg. 183)
Barbecued Pot Roast
Equipment
- 1 large Dutch oven with lid
- 1 bread board
- 1 sharp knife to cut and mince vegetables
- 1 small mixing bowl
- measuring cups
- measuring spoons
- 1 two-pronged fork
Ingredients
- 3 to 4 lb. boneless chuck roast trimmed (I used a four-pound roast)
- 1/4 tsp. ground black pepper
- 2 tbsp. avocado oil or olive oil
- 8 oz. can tomato sauce
- 1 cup water
- 3 medium onions sliced and separated into rings
- 2 cloves garlic finely minced
- 1/4 cup lemon juice
- 1/4 cup ketchup
- 2 tbsp. light brown sugar packed
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. ground mustard
Instructions
- Sprinkle chuck roast with pepper.
- In a large Dutch oven, heat avocado oil or olive oil.
- Brown roast on all sides in hot oil over medium heat.
- Add tomato sauce, then add onions, garlic and water.
- Cover with lid and simmer over low to medium heat for about 30 minutes.
- Meanwhile, combine lemon juice, ketchup, brown sugar, Worcestershire sauce and ground mustard.
- Whisk until smooth.
- After 30 minutes cooking the roast, pour barbecue sauce over roast and onions.
- Cover and simmer over low heat for about 2 ½ to 3 hours, or until roast is tender.
- Remove to serving platter placing onions on the side of the roast.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Barbecued Pot Roast is also good served as leftovers!
This was a great Pot Roast to serve with Garlic Mashed Potatoes, Corn Pudding and Homemade Bread.
Barbecued Pot Roast is sure to thrill your family or guests when it’s on the menu!
You may also enjoy these delicious recipes!
Slow Cooker Onion-Mushroom Pot Roast
Favorite Slow Cooker Pot Roast
