Barbecue Pot Roast

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  • 1/4 cup olive oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pot roast, about 3 pounds
  • 1 large onion, sliced
  • 1 quart beef broth (or enough to cover halfway up side of pot roast)
  • 1 cup barbecue sauce


Preheat oven to 325°F.
Combine oil, garlic salt and pepper to make a paste. Rub over all surfaces of meat.
Brown in a large pot or Dutch oven until very well browned. Add onions.
Combine broth and barbecue sauce. Pour into pot with roast, adding more broth if needed.
Cover and bake for about 3 hours, or until roast is very tender.
Remove from oven. Skim off fat. Spoon remaining juices over meat.
Roast can be shredded for barbecue sandwiches, or served with roasted or mashed potatoes.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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