Barbecue Pot Roast

Lynnda Cloutier


From the Marlboro Cookbook

★★★★★ 2 votes


1 bone or blade pot roasts, ¥2 inches thick (1 to 2)
3 tbsp. bacon fat or lard
1/2 t. each, salt and pepper
3 medium onions, sliced
2 cloves garlic, minced
1 can tomato sauce (8 oz)
1/2 cup fire water (water plus 1/4 t. tabasco sauce)
3 tbsp. brown sugar
1 t. chili powder and dry mustard (1 to 2)
1/4 cup cider vinegar
2 tbsp. spicy steak sauce

How to Make Barbecue Pot Roast


  • 1Trim meat if needed. Heat bacon fat in a Dutch oven (extra large for 2 roasts); Brown meat on all sides Remove meat from pot and sprinkle with salt and pepper.
  • 2Add onions and garlic to pot. Cook over medium heat and stir until onions are golden brown. Place meat on top of onions. Mix tomato sauce and Fire Water; pour over meat and onions.
  • 3Bring to a boil, cover and cook at a slow boil for 1 1/2 hours. Mix sugar, chili powder dry mustard, cider vinegar, and steak sauce; pour over meat and onions. Cover and cook 1 hour. Baste with sauce once or twice. Remove roast and thicken sauce with 2 T. flour and water, if desired. One roast makes 4 to 6 servings.
    Source: Marlboro Country Cookbook

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About Barbecue Pot Roast

Course/Dish: Beef, Roasts