Barbecue Pot Roast Recipe

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!