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 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 2 to 2 1/2 hours (turning after one hour) or until fully cooked.
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.
Michelle says
Could you sear the meat and place in a crockpot with the BBQ sauce, and cook for 3-4 hrs?
Tonia says
Yes, you can cook it in a crockpot. When I make roast in a slow cooker, I typically cook it for 7-8 hours on low.
Amber says
When you make it in the crockpot with bbq sauce you Let it cook for 7-8 hours on low or is it the regular roast you are referring to?
Tonia says
I’ve never made the BBQ version of a post roast in my crockpot but that is how long I would cook a regular roast. Best of luck! ~Tonia
Sabine says
Hello,,
may I ask you how you call this special piece of meat in English so I can translate it into German and ask my local butcher to get te same meal on our plates ;-)?
Thanks in advance,
Sabine
Tonia says
Hello Sabine,
It is a pot roast which is typically a rump roast or bottom round of beef. From what I can see online, it appears to be similar to what you would use to make your sauerbraten. Enjoy!
~Tonia
Holly Scogin says
Where can I find this set to purchase? It’s beautiful!
Tonia says
Isn’t it? I just love the color! You can buy it here: http://www.walmart.com/ip/Farberware-New-Traditions-Aluminum-Nonstick-12-Piece-Cookware-Set/35206078
Ritha de Kassia says
which meat was used in this dish? Looks so yummy!!!
Tonia says
It was a beef pot roast! Thanks Ritha!
Laura says
This looks like a chuck roast. That is the only type of roast I make because of the marbling of fat makes it so tender. It does take a while to cook to make it just fall apart tender.
Tonia says
Thanks for the great tip, Laura! ~Tonia
Danielle Jones says
I would make chicken n dumplings with mashed potatoes and gravy.
Dominique says
What wouldn’t you make!? Oh goodness! We are big pasta eaters, so a good homemade sauce would come first! Thanks for an awesome, amazing giveaway!
Wehaf says
I would love to start with a big pot of chili con carne!
Sherry S. says
i would make a roast or maybe beef stew.
Julie says
I would make chicken and dumplings yummy
ten b says
I think I would try your barbecue pot roast – I don’t think I’ve ever had a barbecue beef roast.
Jason Thompson says
I would make my specialty: Chicken Piccata would be made in the saute pan, white cheddar mashed potatoes in the dutch oven, and honey carrots in the 1 quart saucepan. Delicious!
Robyn L says
I would have to make chicken marsala in this cookware set.
Sherry Fowler says
I would make a big pot of homemade veggie soup
Cheryl B. says
I would make white chili with this cookware set.
Amy Honious says
The first thing I would make would be some yummy pork chops, mashed potatoes and cannelini beans with sage. This cookware is soooo pretty and would work perfectly with my kitchen decor!
Jessica Whitehouse says
I would love to make fajitas or grilled chicken salad with these new pans. I haven’t had new cookware in ages.
steven weber says
I’d make a nice chicken stir fry.
wen budro says
Mmmm….that pot roast looks delicious. Or I would make some mac and cheese with bacon.
Cathy C says
Now I want to make the BBQ roast, it looks so delicious!
Natalie says
I would make chicken veggies and potatoes
Anna H says
I would make braised chicken and potatoes!
Shannon says
I would love to make some bbq chicken for dinner and grilled cheese for lunch! 🙂
Laura says
Oh my gosh, if I had this beautiful set I’d make everything on my food pin board!! Okay, not everything…but I might attempt! LOL
Kim Reid says
I want to make chicken chili, thanks!
MaryBeth (@misaacmom) says
I would make chicken french