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    Home » Recipes » Beef

    Barbecue Pot Roast Recipe

    Modified: Mar 20, 2024 · Published: Apr 21, 2014 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO 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.

    Barbecue Pot Roast

    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

    seasoned 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.

    Pan Seared Pot Roast

    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.

    pot roast in sauce in pan

    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.

    fork tender barbecue pot roast

    Carefully move the fork tender roast to a serving tray.

    Oven Roasted Potatoes

    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.

    Roasted Asparagas

    I also made some delicious roasted asparagus that is simply roasted with olive oil, salt and pepper.

    BBQ Pot Roast on plate

    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.

    Barbecue Pot Roast

    This Barbecue Pot Roast recipe is a delicious twist on the traditional pot roast! Plus, the leftovers are perfect for barbecue roast beef sandwiches.
    4.38 from 282 votes
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    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours 30 minutes minutes
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 6
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    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.
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    Nutrition

    Serving: 1/6 | Calories: 495kcal | Carbohydrates: 55g | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 86mg | Sodium: 5189mg | Potassium: 748mg | Fiber: 2g | Sugar: 44g | Vitamin A: 304IU | Vitamin C: 69mg | Calcium: 474mg | Iron: 4mg
    Course: Dinner
    Cuisine: American
    Author: Tonia Larson

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      Stuffed Pepper Casserole

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Easy Pepperoni Calzone Recipe
    Triple Meat Pizza Casserole »

    Comments

      4.38 from 282 votes (276 ratings without comment)

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      Recipe Rating




    1. Brenda Warner says

      October 13, 2024 at 10:03 am

      5 stars
      I cooked this in my waterless cookware in the oven and I used a Chuck roast and it was fall apart wonderful!!

      Reply
    2. Rose says

      June 7, 2024 at 8:56 am

      5 stars
      Absolutely wonderful!!!!

      Reply
    3. Marge says

      May 25, 2024 at 11:02 am

      What cut of meat do you recommend?

      Reply
      • Tonia Larson says

        May 28, 2024 at 9:50 am

        Hello Marge,
        I used a chuck roast.
        Enjoy,
        Tonia

        Reply
    4. Penny says

      May 2, 2024 at 8:55 am

      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.

      Reply
      • Tonia Larson says

        May 2, 2024 at 8:59 am

        Hi Penny,
        You’ll want to use two teaspoons of each on each side.
        Enjoy,
        Tonia

        Reply
        • Penny says

          May 2, 2024 at 1:08 pm

          Thank you! Must be the same
          For the olive oil too-tablespoon per side.
          Duh…thanks for the help!
          Penny

          Reply
    5. Claire says

      February 16, 2024 at 9:46 pm

      What type of roast ? I tried this recipe and the roast was tough and too salty to eat.

      Reply
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    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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