Barbecued Beef Roast
Juicy, flavorful barbecued beef roast marinated in garlic, chili, thyme, and red wine vinegar, perfect for a hearty family meal or special gatherings.
Ingredients
Instructions
- If the roast is tied, remove the string and flatten it.
- In a bowl, mash garlic with salt, pepper, chili powder, and thyme.
- Gradually beat in vegetable oil.
- Add red wine vinegar and stir well.
- Pierce the meat all over with a long fork to allow the marinade to penetrate.
- Add the meat to the marinade and coat thoroughly.
- Refrigerate for several hours or several days, turning periodically.
Tips & Substitutions
For a more robust flavor, consider adding a teaspoon of smoked paprika to the marinade. If you're short on time, marinating for just an hour can still impart good flavor, though longer is better. You can also substitute apple cider vinegar for red wine vinegar for a slightly sweeter taste. Alternatively, try using a different cut like brisket for a different texture. This recipe is a great way to explore beef recipes.
Serving Suggestions
Serve this barbecued beef roast with classic sides like coleslaw or baked beans for a hearty meal. It pairs beautifully with Impossibly Easy Cheeseburger Pie for a fun twist. For a complete dinner, consider adding roasted vegetables or a fresh salad. This dish also makes excellent sandwiches the next day, perfect for casual gatherings.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the beef in a covered dish in the oven at 325°F until warmed through, or microwave in short intervals, covered, to retain moisture. If desired, slice the roast before storing to make reheating easier.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Beef Roast contains roughly 376 calories, with 1g protein, 3g carbohydrates, and 32g fat. It is an excellent source of vitamin A (57% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2172mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use different cuts such as brisket or chuck roast. Each cut will yield slightly different textures and flavors. Just keep in mind that cooking times may vary depending on the thickness and fat content of the cut you choose.
How do I know when the roast is done?
The roast is done when it reaches an internal temperature of 190°F to 205°F for optimal tenderness. Use a meat thermometer to check the temperature, and remember that the meat will continue to cook a bit after it's removed from the grill or oven.
Can I freeze the leftovers?
Absolutely! Leftover barbecued beef roast can be frozen for up to 3 months. Make sure to slice it before freezing for easier thawing. To reheat, thaw in the refrigerator overnight, then warm in the oven or microwave as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).