Barbecued Pot Roast

READY IN: 4hrs 20mins
Recipe by taillightsinsightbb

Don't remember where I got this recipe, but it sure is good.

Top Review by Christmas Carol

I so wanted to like this more than I did but I found the sauce to be on the tart side and we prefer the sweeter flavors. The onions were extremely overpowering and I only used two. It was my mistake to buy the yellow onions which are quite strong, when Vidalias would have been a much better choice for a recipe that calls for more than one onion. 1/4 cup of lemon juice was a little much when I tasted it so I tried to add more brown sugar. The end result was a sauce that still needed honing to satisfy our taste buds. That's not to say that those who have more of a "tart tooth" instead of a sweet tooth won't love this recipe. The beef is very tender and the sauce quite adaptable so just taste as you go. The concept of barbecued pot roast is also a good one, with the texture of the sauce being a little thinner than many of the other sauces out there. It can be poured over mashed potatoes served alongside. The flavor of the beef should also shine through, which I think would've happened if it hadn't been for the onions. But I believe this dish still has potential in our kitchen. If I try it again I will add only one sweet onion and cut the lemon juice to probably 1/8 of a cup. We may really enjoy it then.

Ingredients Nutrition

Directions

  1. Combine salt and pepper.
  2. Rub over the roast.
  3. Heat oil in a dutch oven.
  4. Brown roast on all sides.
  5. Add tomato sauce, water, onions and garlic.
  6. Cover and simmer for 30 minutes.
  7. Combine the remaining ingredients.
  8. Pour over the meat.
  9. Cover and simmer for 3-4 hours, or until the meat is tender.
  10. (I made gravy by adding flour and water).

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