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 sandwichesrather 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.
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
Yield: 6
Prep Time: 15 minutes
Cook Time: 2 hours30 minutes
Total Time: 2 hours45 minutes
This Barbecue Pot Roast recipe is a delicioustwist on the traditional pot roast! Plus, the leftovers are perfect for barbecue roast beef sandwiches.
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.
As a rule of thumb, you'll need to grill your roast for 15 to 20 minutes per pound, depending on your desired doneness. A medium rare roast should cook to 130 to 135 degrees, while a medium roast should cook to about 140 degrees before removing it from the grill.
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.
Or make a slurry of 2 tablespoons flour and 1/4 cup of water. Pour into the simmering sauce and stir for a few minutes until adequately thickened. The roast can be shredded or cut into chunks and mixed with the sauce.
For a 3 pound roast, with a grill around 350 to 400 degrees, it takes about 1 hour to grill to an internal temperature of 125 degrees, with a 20-minute rest before slicing.
Ultimately, it depends on your preferences and the flavor profile you're aiming to build in your roast, so have fun with it, and don't be afraid to be bold. Just remember there is no need to fully submerge your roast in liquid -- a little goes a long way to making a moist and fork-tender pot roast.
There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.
Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours.
It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven! You do all the browning and roasting all in the same pot and it requires less time than in a slow cooker roast.
Incorporate herbs such as rosemary, thyme, or bay leaves, and spices like garlic powder, paprika, or a hint of cumin. These seasonings build layers of flavor that penetrate the meat during the slow-cooking process. Slow cooking is key to a mouth-watering pot roast.
It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.
Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time.
As the name suggests, how to cook roast beef low and slow involves using low heat temperatures. Typically, the ideal low temperature you need can vary depending on your grill, but the general range is clear. Low heat on most grills often falls between 225 and 250 degrees Fahrenheit but can be even lower.
You can barbecue just about anything you want, at a slow pace, at a low temperature, and add smoke too, right on your gas grill. And it will be delicious! For one example, just look at the brisket pictured with this article: it was cooked with Blue Rhino propane on a gas grill, and it was fabulous. Give it a try!
Once it is wrapped, place it on the grates on the indirect heat side of the grill, as far away from the heat source as possible, and let it slowly roast. The ideal cooking temperature to slow-cook your roast will be about 300°F - 325°F. You want to let it cook until it reaches a minimum internal temperature of 145ºF.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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