Go Back
–+ servings
Barbecued Pot Roast | Can't Stay Out of the Kitchen | This delicious #BeefChuckRoast is simple & easy to make right on the stove top. #Garlic, #onions & a tangy homemade #BarbecueSauce flavor the #beef wonderfully. Great #entree for company meals too. #BBQ #ChuckRoast #BeefRoast #BarbecuedPotRoast

Barbecued Pot Roast

Teresa Ambra
Barbecued Pot Roast is sure to tempt even the most finicky eaters. This delicious, gluten-free roast is made with garlic and onions and a tangy homemade barbecue sauce that will excite every palate. It's great for family and company dinners and is even wonderful reheated for leftovers.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Beef, Main Dish
Cuisine American
Servings 12
Calories 260 kcal

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

NOTE: The original recipe called for this to be cooked in 3 ½ to 4 ½ total hours.
 
NOTE: I used a four-pound roast and it was cooked in about 2 ½ hours total time. I even had it on the smallest burner for my gas stove. Some roasts may take up to 4 hours total time especially if using an electric stove.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 260kcalCarbohydrates: 8gProtein: 22gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 78mgSodium: 246mgPotassium: 510mgFiber: 1gSugar: 6gVitamin A: 125IUVitamin C: 6mgCalcium: 35mgIron: 3mg
Keyword barbecue, beef, chuck roast, main dish, pot roast
Tried this recipe?Let us know how it was!