BBQ Pot Roast is an easy and delicious family meal that only requires a few ingredients. A chuck roast is cooked in BBQ sauce with some onions and garlic and the result is the most flavorful pot roast you have ever tasted!
I don’t think there’s any better food for cold weather than pot roast. The BBQ Sauce defintely gives the pot roast a different feel and you could easily shred it and serve it in tacos as a spring or summer meal.
I cooked this recipe in my oven but you could make it in your slow cooker instead. If you do you will need to cook it for about 7 to 8 hours on LOW or 5 to 6 on HIGH.
I like to use a thick and a little bit sweet BBQ Sauce, like a Kansas City-style sauce. I think it works best for this BBQ Pot Roast recipe.
The meat gets seared in a Dutch oven and then onion and garlic get added along with an entire bottle of BBQ Sauce. When I say BBQ Pot Roast, I mean BBQ Pot Roast! This meat has tons of bbq flavor.
Then it slow cooks in the oven for about 3 hours at which point it is perfectly tender, easily shreddable, and so full of flavor!
BBQ Pot Roast is delicious served with rice or potatoes for a filling family meal. It’s pure comfort food!
BBQ Pot Roast
Ingredients
- 3 pound chuck roast
- 1 1/2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons Vegetable oil
- 1 medium yellow or sweet onion, chopped
- 2 garlic cloves,, minced
- 1 (28-ounce) bottle BBQ sauce,, I used Sweet Baby Ray's
Instructions
- Preheat oven to 325 degrees.
- Sprinkle salt and pepper all over chuck roast.
- Heat oil in a heavy bottomed Dutch Oven. I like to use my Le Creuset.Add chuck roast and cook about 2 minutes a side to sear.
- Add onion and garlic and cook 1 minute.
- Pour bbq sauce on top of chuck roast, lifting it to let some go underneath.
- Cover and place in oven and cook for 2 hours. Remove from oven, turn roast overn and return to oven for 1 hour. I like to cook it uncovered for the last 30 minutes to thicken the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from The Gunny Sack
I made it in my slow cooker after searing it, I added red pepper flakes and brown sugar and some dales seasoning it was delicious it cooked 8 hours on low
This looks sooo good! Is the meat tender enough to shred and serve on rolls?
This sounds absolutely delicious! I love a good pot roast but I was looking for something to add a zing and this looks perfect I’m trying it tonight thank you for posting your recipe!
Can this be made in advance and then frozen?
I have made it multiple times. Everytime I get rave reviews from friends and family.
just put mine in the oven… but I added a little Liquid Smoke and some beef broth for more outdoorsy flavor..
Wonderfully easy to make…slow and low is definitely the way to go. I didn’t have a full 28 oz bottle of BBQ sauce so I improvised with extra ketchup, soy sauce, garlic, fresh ginger, hot sauce, honey, brown sugar and a can of real Coke…brightened the flavors with a splash of apple cider vinegar at the end. Can’t wait for lunch time for a taste!!!
That sounds so good!!!
I have about 4lbs of meat. Should I cook it for two hours and then flip and cook for another two hours (instead of one since it’s an extra pound)? I just don’t want to overcook.
Delicious!!
Great recipe. I added a bay leaf, a cup of red wine to the sauce/onion mixture and covered one side of the browned roast in celery seed. Cooked for two hours, turned the oven off for one hour ( because I had to leave the house) and then flipped the roast and cooked for the last hour. AMAZING flavor and tenderness!