Pot Roast Barbecue Style
A hearty barbecue-style pot roast with rich tomato and tangy flavors, perfect for family dinners or weekend gatherings, tender and full of savory goodness.
Ingredients
Instructions
- Combine chopped onion, bouillon, tomato sauce, salt, and pepper in a large bowl.
- Pour the marinade over the beef pot roast in the bowl.
- Marinate the meat in the refrigerator overnight.
- Heat shortening in a heavy skillet.
- Remove the meat from the marinade and brown it on both sides in the hot fat.
- Blend catsup, vinegar, Worcestershire sauce, and mustard into the marinade.
- Pour the mixture over the browned meat in the skillet.
- Cover the pan and simmer until the meat is tender, about 2 to 2.5 hours.
- Optional: thickening the gravy slightly before serving.
Tips & Substitutions
For extra flavor, consider adding a splash of your favorite hot sauce to the marinade. If you're out of bouillon, you can substitute with beef broth instead. To save time, use pre-chopped onions or even frozen diced onions. If you prefer a sweeter barbecue sauce, mix in a tablespoon of brown sugar to the marinade before cooking.
Serving Suggestions
Serve the pot roast with creamy mashed potatoes or buttery corn on the side for a comforting meal. It also pairs beautifully with a fresh garden salad or roasted vegetables. For an extra touch, drizzle some of the cooking juices over the meat before serving, enhancing the barbecue flavors.
Storage & Reheating
Store any leftover pot roast in an airtight container in the refrigerator for up to 4 days. To reheat, place the meat in a skillet over medium heat, adding a little broth or water to keep it moist. You can also microwave it on low power, covered, until heated through. This method helps retain the juices and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Barbecue Style contains roughly 307 calories, with 14g protein, 6g carbohydrates, and 26g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1075mg per serving (47% 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, while pot roast is ideal for its tenderness, you can substitute with chuck roast or brisket. Just keep in mind that cooking times may vary slightly depending on the cut and size of the meat.
Is it necessary to marinate the meat overnight?
Marinating overnight enhances the flavor and tenderness of the meat, but if you're short on time, you can marinate it for at least 2 hours. Just ensure the meat is well-coated with the marinade for the best results.
What can I do with leftovers?
Leftover pot roast can be shredded and used in sandwiches, tacos, or even as a topping for baked potatoes. You can also incorporate it into soups or stews, making it a versatile ingredient for various dishes.
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).