This Barbecue Pot Roast recipe is a delicious twist on the traditional pot roast! Plus, the leftovers are perfect for barbecue roast beef sandwiches.
Disclosure: Farberware Cookware sponsored this post and all opinions are 100% my own.
I love making pot roast for my family and I typically make it in the slow cooker as I did for these French dip sandwiches rather than making it in the oven.
But 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 I decided to try her method with a twist.
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.
How To Make Barbecue Pot Roast
Step One: Season the Roast
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.
Step Two: Sear the Roast
Heat an oven-safe pan like a 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.
Step Three: Cook the Roast
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 the Dutch oven and cook the roast in the oven, at 325 degrees, for 2 – 2 1/2 hours, turning after one hour, until fully cooked.
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 roasted with olive oil, salt and pepper.
The meal was delicious and so easy to make. Vanessa filled a couple of 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!
![Barbecue pot roast, asparagus, and potatoes on a blue plate.](https://www.thegunnysack.com/wp-content/uploads/2024/03/Barbecue-Pot-Roast-SQ-300x300.jpg)
Barbecue Pot Roast
Ingredients
- 2-3 pound roast
- 4 tablespoons olive oil divided
- 4 teaspoons sea salt
- 4 teaspoons black pepper
- 28 ounce bottle barbecue sauce
Instructions
- Preheat oven to 325˚F.
- 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˚F, for 2 to 2 1/2 hours (turning after one hour) or until fully cooked.
Penny says
I am going to make this today. The recipe calls for 4 tsp each of salt & pepper. Instructions say to only use two of each. What am I missing?
Thanks for the help.
Tonia Larson says
Hi Penny,
You’ll want to use two teaspoons of each on each side.
Enjoy,
Tonia
Penny says
Thank you! Must be the same
For the olive oil too-tablespoon per side.
Duh…thanks for the help!
Penny
Claire says
What type of roast ? I tried this recipe and the roast was tough and too salty to eat.
Wendy says
For the crockpot version, do you add any water or wine?
Tonia Larson says
You can thin your BBQ sauce if you want but the juices from the roast will thin it as well.
Joy says
What if I don’t have a Dutch oven
Tonia Larson says
Hi Joy,
You can sear the roast in a large skillet and then transfer it to an oven-safe baking dish for cooking.
Enjoy,
~Tonia
Rose says
Never use rump roast…messed it up bad
Rose says
Would it be too much to put potatoes and carrots in with the roast while cooking?.this is my second time making this family loves it ty.
Tonia Larson says
Yes, you can definitely put potatoes and carrots in the pot!
Rose says
Turned out wonderful and tender. Was a great hit..Ty so much!!!
Paule-Marie Bunyan says
Could you make this in a crockpot or instant pot?
Tonia Larson says
Hello Paule-Marie,
Yes, you can make it in either one.
For the crockpot, season and sear the meat on the stovetop, then cook it in the crockpot, with the BBQ sauce, on low for 6-8 hours.
For an instant pot, you’ll want to season and then sear the meat (you can sear it in your instant pot or on the stovetop) and then cook it in the instant pot with 2-3 cups cup of beef broth. It takes about 20 minutes per pound of meat on high with a natural release. Transfer it to a foil lined rimmed baking sheet, brush it with BBQ sauce, and place it under the broiler for 1-2 minutes to caramelize the sauce.
Best,
Tonia
Karen says
I was wondering could you add onions and potatoes to the pot
Tonia says
Yes! That would be delicious!
Gloria says
I have been making this roast for 40 years sans the bbq sauce. Cook it on top the stove on low for 3 hrs be sure to make a roux when browning. I use sirloin tip roast and it falls apart
Diane Barbella says
What type of roast do you use ?
Tonia says
I used chuck roast.
BamaLama says
Would you please tell us what barbecue sauce you typically use.
Tonia says
I typically use Sweet Baby Rays.
Dene’e says
How about cooking in a crock pot?
Tonia says
Yes, that would be fantastic! Depending on your slow cooker and the size of your roast, it would take about 3-4 hours on high or 6-8 hours on low.
Sharon J. says
I made this today for dinner. I used Jim Beam Smokey Barrell BBQ sauce (never used this sauce before but OMG…it is absolutely great). My chuck roast was 2-3/4 lbs. however, it ended up chewy. I will definitely make this again but will cut back on the cooking time maybe a half hour. Bottom line…it was delicious! And definitely try it with this Jim Beam sauce which I found in Walmart.
Karen says
I believe this should be cooked for several hours to make it tender. Slow and low. Maybe 6-8 hours. I think it was chewy because it wasent cooked long enough on low. Try that and see how it works.
colleen dowd says
i wonder if you can use a pressure cooker
Robyn says
Maybe a cooking bag? I think that would help tenderize it.
Trudy says
If it was chewy, you probably need to cook it longer
Mary Pidgeon says
Hi,could I use a pork roast.?
Tonia says
Yes! That would work great!
Aubrey Braddock says
Could this be done in an Instapot?
Tonia says
Sorry, but I’ve never tried making it in my instapot. I’m sure it can be but I don’t have the exact cooking times and whatnot. ~Tonia
Patricia says
I’ve done it in an InstaPot. Results were killer good! Cooked it for about an hour, natural release.
Lucie says
For instant pot, Did you add any liquid ; what setting and how long did u set it for?
Thanks
Lucie
Alexandra says
This recipe was a hit in my house! My 3 year old asked for seconds twice! I did put 300 ml of beef stock as the BBQ sauce I had was only 500 ml. Turned out great though! Made roasted carrots, asparagus and rosemary potatoes as a side. Thanks!
Dolores says
I have made this recipe twice now. I have done it with a chuck roast and a bottom round.
However; I do one twist. I use about 2/3 a bottle of BBQ sauce and 1/2 cup of bourbon mixed together.
After the roast has been cooking for about 1 1/2 hours, I remove the lid for about 30 mins. I did this as it seems to have a lot of liquid, so it thickens it a bit. Put lid back on and finish cooking. Great over mashed potatoes!
BB says
Absolutely delicious & fork tender – this is now a “go to” recipe for hubby & I, plus we usually have enough leftover for a second meal. I’m diabetic and I use a sugar free BBQ sauce and it works fine.