This Barbecue Pot Roast recipe is a delicious twist on the traditional pot roast and is perfect for spring and summer! Disclosure: Farberware Cookware is the sponsor of this post and all opinions are 100% my own. You can enter to win your own Farbeware New Traditions Cookware set below!
I love making pot roast for my family and I typically make it in the slow cooker like I did for these French dip sandwiches. Recently, I was visiting with one of my friends and she said that when she makes a pot roast for her family, it doesn’t taste like the pot roasts that her mom used to make. She found out that her mom used to make pot roast by searing the meat on the stove and then cooking the roast in the oven. So, when I received a gorgeous Farberware New Traditions Scalloped Cookware set to try out, I decided to try my friend’s mom’s method. I wanted to give my traditional pot roast dinner a flavor that would be perfect for spring or even summer, so I made it a Barbecue Pot Roast and served it with roasted asparagus and rosemary garlic potatoes.
I love the glossy, enamel porcelain colored exterior of the Farberware New Traditions Scalloped Cookware! They are bell shaped with pretty, scalloped edges. The 12 piece set came with a 1 quart covered saucepan, 2 quart covered saucepan, 3 quart saute pan, 5 quart covered Dutch oven, 8-inch skillet, 10-inch skillet, slotted spoon and a solid spoon.
The contrasting white interior is PFOA-free nonstick interior looks great while also ensuring that food will release quickly and effortlessly. They feature an easy grip, rubberized handle in the same pretty aqua color. The lids are crafted in glass and reinforced with a stainless steel rim to monitor the cooking process without allowing moisture to escape. Plus, they are oven safe to 350° F!
To make the Barbecue Pot Roast, start by seasoning the pot roast. Mine was small (only 2.21 lbs) because only a few of us were going to be eating it. Drizzle with olive oil, sprinkle with sea salt and black pepper. Use your fingertips to rub the oil, salt and pepper into the roast. Flip it over and do the same on the bottom and along the sides.
Heat an oven-safe pan like this Farberware New Traditions Scalloped Dutch oven over medium high heat with two tablespoons of olive oil. Put the seasoned roast in the pan and cook it for about 2 minutes until it is browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold onto the roast with tongs and sear the sides, as well.
This method is very similar to the way I make my steaks. I am a big chicken when it comes to cooking things in hot oil, so I wore big oven mitts and used my big grilling tongs to turn the meat over.
After the roast is seared, pour a bottle of barbecue sauce over the pot roast, lifting it up to allow the sauce to get underneath the roast as well. Put the lid on and cook the roast in the oven, at 325 degrees, for three hours, turning after two hours.
See how the Dutch oven looks after cooking the Barbecue Pot Roast? I wondered how clean the white interior would come and was delighted that it was easy to clean and everything came off, leaving it looking as good as new!
Carefully move the fork tender roast to a serving tray.
I served it with roasted, rosemary garlic potatoes and realized that I have a slight rosemary crush! Every rosemary flavored bite I took made me happy.
I also made some delicious roasted asparagus that is simply made with olive oil, salt and pepper.
The meal was delicious and so easy to make. Vanessa filled a couple containers and ran some over to my sister’s house so they could enjoy the meal too. They said it was “delish” and so much better than the frozen pizza they were planning to have for dinner!
- 2-3 pound roast
- 4 tablespoons olive oil, divided
- 4 teaspoons sea salt
- 4 teaspoons black pepper
- 28 ounce bottle barbecue sauce
- Preheat oven to 325 degrees.
- Drizzle one tablespoon of olive oil on the roast. Sprinkle with two teaspoons of sea salt and two teaspoons of black pepper. Use fingertips to rub the seasoning into the roast. Flip the roast over and repeat on the opposite side.
- Heat two tablespoons of olive oil in a Dutch oven over medium high heat. Once the oil is hot, carefully put the seasoned roast in the pan using large tongs and sear it for about 2 minutes, until browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold the roast with the tongs and sear the edges as well.
- Pour a bottle of barbecue sauce over the roast, lifting it up to allow some of the sauce to get underneath the roast. Put the lid on the Dutch oven and cook the roast in the oven, at 325 degrees, for three hours, turning after two hours.
And now for the best part…the Farberware New Traditions Cookware giveaway! One lucky winner will get their own set in aqua like mine or they can choose the red set. And don’t worry, if you aren’t the winner, you can still purchase a Farberware New Traditions Cookware set at Walmart! Plus, you can enter the Spring Into New Traditions giveaway on the Farberware Cookware Facebook page.
Also, be sure to join live streaming cooking demonstration with Average Betty, who will prepare a family favorite meal with a modern day twist. It will take place this Thursday, April 24 at 12 Noon PDT on the Farberware Cookware Facebook Page. Register for the event here: http://on.fb.me/1oUxj6z and be entered to win 1 of 4 Farberware New Traditions 12-piece cookware sets that will be given away during the live broadcast to registered attendees.