Barbecue Style Beef Pot Roast

Yields16 ServingsPrep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan: Cook beef pot roast and refrigerate overnight in the sauce it was cooked in. Next day, skim any fat from sauce and thinly slice roast crosswise; place slices of meat in an ovenproof casserole. Heat sauce and pour over meat. Cover with foil or casserole lid; heat in 350°F (180°C) oven for about 25 minutes.

4 lb (2 kg) Beef Pot Roast (e.g. Blade, Cross Rib or Top Blade)

1 envelope/pouch (38.5 g) onion soup mix

3 onions, sliced

1 cup (250 mL) barbecue sauce

1 bottle (341 mL) beer

1 ¼ tsp (1 mL) EACH salt and pepper

Brown roast on all sides in lightly oiled Dutch oven or stockpot over medium-high heat. Meanwhile, combine soup mix, onions, barbecue sauce, beer and 1/2 cup (125 mL) water. Pour over roast.

Simmer, covered, on stove-top or in 325°F (160°C) oven until fork-tender, about 3 hours. (Note: Oven is best for maintaining a simmer.)

Remove roast from pot and keep warm. Skim fat from sauce and season with salt and pepper to taste. Serve beef as slices or "pulled" (as pictured) with sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 155

% Daily Value *
Total Fat 7g11%
Total Carbohydrate 6g2%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Barbecue Style Beef Pot Roast