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.
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.
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!
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.
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.
2. Chuck Roast: While more commonly found in Crock-Pots or Instant Pots, Chuck Roasts make a GREAT BBQ cut. They are well-marbled and tender by nature, so they don't require the same cook time as tougher cuts like brisket or short ribs, and the ideal internal finishing temperature is 165-170F.
No matter if you are using a grill or smoker, to properly cook a pot roast on the grill, you need to make sure you have a two-zone cooking setup. You need one side that is direct high heat and one side that is indirect heat and a lower temperature.
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.
I recommend a 2-3 lb hunk of meat, but you can use up to 4lbs. Spices. I opt for basil, thyme, paprika, dried bay leaves, and black pepper. These add a lovely, almost Italian-inspired flavor to this pot roast recipe.
Brisket. Brisket is one of the most popular cuts of meat for Low and Slow BBQ. It comes from the chest of the cow and is a tough cut of meat that needs to be cooked low and slow to become tender.
Despite the name, slow roast BBQ is actually quite easy to prepare. All you need is a smoker or grill, some wood chips, and your meat of choice. Simply season the meat with your favorite rub or marinade, set the temperature to low, and let it cook for several hours.
Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub. Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat.Place the roast directly on the grill grate with a drip pan underneath.
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.
What Is the Best Meat for Pot Roast? The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast.
Let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes closer to room temperature (between 65°F and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
If roasting, place the beef on a roasting rack in roasting dish; place the dish on the hotplate or grill over indirect heat and close hood. Cook until beef is done to your liking, about 30 minutes per 500 g; basting with juices in the roasting dish occasionally.
As grilling uses high temperatures, it requires less time. Roasting, on the other hand, is a slow heating process and needs much more time. Grilling renders a very crispy, golden brown and charred texture to the food, while roasting keeps the food more tender and succulent, says a blog post by Jessica Gavin.
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