Barbecued Roast
A hearty and flavorful dish featuring tender chuck roast slow-baked with a tangy tomato and onion sauce. The combination of ketchup, Worcestershire, vinegar, and lemon creates a rich, smoky glaze perfect for family dinners or casual gatherings. It pairs well with mashed potatoes or bread.
Ingredients
Instructions
- Place the chuck roast in a Dutch oven.
- Combine the chopped onion, canned tomatoes, chopped pepper, ketchup, Worcestershire sauce, vinegar, salad oil, lemon juice, salt, and pepper.
- Pour the mixture over the roast.
- Cover the Dutch oven and bake at 300°F (150°C) for 2½ to 3 hours until the meat is tender.
Tips & Substitutions
For a more robust flavor, consider marinating the chuck roast overnight in the mixture of ketchup, Worcestershire sauce, and spices. If you prefer a spicier kick, add some chopped jalapeños or a dash of hot sauce to the sauce mixture. You can also substitute the chuck roast with a brisket or pork shoulder for a different taste. Remember to check the meat for tenderness before finishing.
Serving Suggestions
Serve the barbecued roast with a side of Lila Smith'S Slaw for a refreshing crunch. It pairs beautifully with mashed potatoes or cornbread to soak up the delicious sauce. For a complete meal, offer a green salad or roasted vegetables alongside the roast. This dish is also great for sandwiches the next day!
Storage & Reheating
Store any leftover barbecued roast in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast in a baking dish covered with foil and warm it in a preheated oven at 325°F (160°C) until heated through. You can also reheat slices in a skillet over medium heat with a little broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Roast contains roughly 387 calories, with 4g protein, 35g carbohydrates, and 26g fat. It is an excellent source of vitamin C (50% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1161mg per serving (50% 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 meat for this recipe?
Yes, you can use other cuts like brisket or pork shoulder if you prefer. Each cut will bring its own flavor and texture, but make sure to adjust cooking times as needed based on the size and thickness of the meat.
What can I do if my roast is tough after cooking?
If the roast is tough, it may need more cooking time. Cover it tightly and continue to bake at a low temperature until tender. Alternatively, you can slice the meat and simmer it in the sauce for a while to help tenderize it further.
Is this recipe suitable for freezing?
Yes, this barbecued roast freezes well. After cooking, let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating to maintain the best texture and flavor.
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).