Barbecued Pot Roast
Barbecued Pot Roast offers tender, flavorful beef with a smoky, tangy glaze, perfect for hearty family dinners or special gatherings. The combination of tomato juice, vinegar, and seasonings creates a rich, savory sauce that pairs beautifully with potatoes and carrots. Ideal for those who love slow-cooked, comforting dishes.
Ingredients
Instructions
- Rub the surface of the roast with salt and pepper.
- Brown the roast in margarine on all sides.
- Add water, tomato juice, chopped onions, and garlic to the skillet.
- Simmer the meat for 1.5 hours.
- Mix the remaining ingredients: brown sugar, dry mustard, lemon juice, vinegar, catsup, and Worcestershire sauce.
- Add the mixture to the meat and cook for 2 hours more.
- Add potatoes and carrots during the last 2 hours of cooking.
Tips & Substitutions
For best results, sear the pot roast well to develop flavor. If you don't have margarine, butter or oil can be used as a substitute. Feel free to add other veggies like bell peppers or mushrooms for added depth. If time allows, marinating the roast overnight in the tomato juice mixture can enhance the flavors even more.
Serving Suggestions
Serve the barbecued pot roast with creamy mashed potatoes or Fireplace Potatoes for a comforting meal. It pairs well with steamed green beans or a fresh salad for balance. Consider adding a side of crusty bread to soak up the sauce, enhancing the overall dining experience.
Storage & Reheating
Store leftover barbecued pot roast in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a pot over low heat, adding a splash of water or broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Pot Roast contains roughly 215 calories, with 10g protein, 31g carbohydrates, and 6g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1682mg per serving (73% 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 cuts like chuck roast or brisket, which are ideal for slow cooking. Just adjust the cooking time if needed, as different cuts can vary in tenderness and cooking duration.
How can I make this recipe healthier?
To make it healthier, consider using leaner cuts of beef and reducing the amount of brown sugar. You can also add more vegetables or serve it with a side of salad to increase fiber and nutrient content.
What can I do with leftovers?
Leftover barbecued pot roast can be used in sandwiches, tacos, or even a hearty soup. Shred the meat and combine it with barbecue sauce for a delicious pulled beef sandwich or mix it with vegetables for a quick stir-fry.
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).