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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Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Brown roast on all sides in hot oil in a large dutch oven. Drain off excess oil. Preheat your oven to 350 degrees.
2In small mixing bowl, combine tomato sauce, water, onion powder, garlic powder, salt and pepper, mixing well to blend.
3Place 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.
4Pull 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