Barbecued Pot Roast

Nancy Allen


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


★★★★★ 1 vote

6-8 people
25 Min
3 Hr


Add to Grocery List

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

How to Make Barbecued Pot Roast


  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!

Printable Recipe Card

About Barbecued Pot Roast

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

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