Oven Barbecued Pot Roast(Heritage Recipe)
A tender, flavorful pot roast marinated in a tangy vinegar-based sauce, perfect for hearty family dinners or special occasions with rich, savory flavors.
Ingredients
- 3 lb. beef chuck arm pot roast ⓘ
- 1 medium onion ⓘ
- 1/3 cup vinegar ⓘ
- 1/4 cup catsup ⓘ
- 2 tablespoons cooking oil ⓘ
- 2 tablespoons soy sauce ⓘ
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared mustard ⓘ
- 1 bay leaf ⓘ
- 2 teaspoons whole black peppercorns ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon garlic powder ⓘ
Instructions
- Place the beef chuck arm pot roast and sliced onion in a bowl or pan with a lid.
- In a container, combine vinegar, catsup, cooking oil, soy sauce, Worcestershire sauce, prepared mustard, bay leaf, black peppercorns, salt, and garlic powder to make the marinade.
- Seal the container and shake well to mix.
- Pour the marinade over the meat and onion in the bowl.
- Seal and refrigerate for 2 to 24 hours, keeping the meat covered.
Tips & Substitutions
For added flavor, consider marinating the pot roast overnight for deeper penetration of the marinade. If you're out of Worcestershire sauce, a mix of soy sauce and a dash of vinegar can work as a substitute. You can also swap out the beef chuck for brisket or round if needed, but adjust cooking times accordingly. This recipe pairs wonderfully with American recipes such as Potato Soup With Leeks.
Serving Suggestions
Serve the oven barbecued pot roast with creamy mashed potatoes or buttered corn for a comforting meal. Roasted vegetables or a fresh green salad can add a nice contrast. For a complete experience, pair it with your favorite bread or rolls to soak up the delicious juices. This dish also complements well with sides like Baked Jambalaya.
Storage & Reheating
Store any leftover pot roast in an airtight container in the refrigerator for up to three days. To reheat, place the roast in a covered dish in a 350°F oven until warmed through, or microwave it in short intervals, ensuring it doesn't dry out. Consider adding a splash of broth to keep it moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Barbecued Pot Roast(Heritage Recipe) contains roughly 574 calories, with 12g protein, 70g carbohydrates, and 21g fat. It is an excellent source of iron (27% of the Daily Value) and protein (24% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1753mg per serving (76% 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 round, but be aware that cooking times may vary. Brisket tends to be more flavorful, while round is leaner. Adjust cooking time based on the size and type of meat to ensure it's tender and juicy.
How can I make this dish spicier?
To add some heat, you can include crushed red pepper flakes or a dash of hot sauce in the marinade. Alternatively, try incorporating sliced jalapeños or a spicy mustard for a kick. Just be cautious not to overpower the other flavors.
What can I do with leftover pot roast?
Leftover pot roast can be shredded and used in various dishes. Consider making Beef And Corn Kabobs or using it in tacos. It can also be transformed into a hearty soup or stew by adding broth and vegetables, making for a delicious second meal.
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).