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


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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


  • 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!

Printable Recipe Card

About Barbecued Pot Roast

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

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