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.
Servings 6
Calories 495kcal
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.
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
