Barbecued Pot Roast

Nancy Allen

By
@mawmawnan

This is one great way to enjoy Pot Roast! Tasty and Juicey all by itself or on Buns! I hope you like it!


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Serves:

6-8 people

Prep:

25 Min

Cook:

3 Hr

Method:

Bake

Ingredients

3-4 lb
beef chuck or shoulder roast
3 Tbsp
vegetable oil
8 oz
can tomato sauce
1/2 c
water
1 tsp
onion powder
1 tsp
garlic powder
1/2 tsp
salt
1/4 tsp
ground black pepper
1 bottle
neeley's bbq sauce (or your favorite)

Directions Step-By-Step

1
Brown roast on all sides in hot oil in a large dutch oven. Drain off excess oil. Preheat your oven to 350 degrees.
2
In small mixing bowl, combine tomato sauce, water, onion powder, garlic powder, salt and pepper, mixing well to blend.
3
Place roast in heavy duty foil lined 13 x 9 inch glass pan and pour the tomato sauce mixture over the top of the roast and seal up the foil nice and tight cook at 350 for 1 1/2 Hours.
4
Pull roast back out pour the Neelys sauce over the roast seal back up and cook another 1 1/2 Hours. When done lift roast out of pan and serve. I served this with spanish rice and fried corn! Sure hope you enjoy!

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American