Barbecue-Style Pot Roast

Take the heat out of the kitchen with barbecue-braising. This recipe works using Simmering Steaks too, but cooks them for only about an hour.

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

 ½ cup (125 mL) barbecue sauce
 ¼ cup (50 mL) EACH Worcestershire sauce and steak sauce
 ¼ cup (50 mL) red wine
 2 tbsp (30 mL) ketchup
 3 lbs (1.5 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)
 1 medium onion, cut into wedges
 3 cloves garlic, minced
 1 tbsp (15 mL) cornstarch

1

Combine barbecue sauce, Worcestershire Sauce, steak sauce, red wine and ketchup in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate for 12 to 24 hours.

2

Place roast on double layer of heavy-duty foil, reserving marinade. Scatter onion and garlic over roast. Cover with second double layer of foil; seal edges tightly. Heat barbecue to 350°F (180°C). Turn one burner off; place roast on grill over turned-off burner. Close lid and cook for 2-1/2 to 3 hours in closed barbecue. Transfer to baking sheet.

3

Remove roast from foil and keep warm. Pour cooking juices and onion mixture into medium saucepan; add reserved marinade and bring to boil. Mix cornstarch into 1 tbsp (15 mL) cold water; gradually stir into boiling sauce and cook, stirring, until thickened. Serve drizzled over slices of beef.

Ingredients

 ½ cup (125 mL) barbecue sauce
 ¼ cup (50 mL) EACH Worcestershire sauce and steak sauce
 ¼ cup (50 mL) red wine
 2 tbsp (30 mL) ketchup
 3 lbs (1.5 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)
 1 medium onion, cut into wedges
 3 cloves garlic, minced
 1 tbsp (15 mL) cornstarch

Directions

1

Combine barbecue sauce, Worcestershire Sauce, steak sauce, red wine and ketchup in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate for 12 to 24 hours.

2

Place roast on double layer of heavy-duty foil, reserving marinade. Scatter onion and garlic over roast. Cover with second double layer of foil; seal edges tightly. Heat barbecue to 350°F (180°C). Turn one burner off; place roast on grill over turned-off burner. Close lid and cook for 2-1/2 to 3 hours in closed barbecue. Transfer to baking sheet.

3

Remove roast from foil and keep warm. Pour cooking juices and onion mixture into medium saucepan; add reserved marinade and bring to boil. Mix cornstarch into 1 tbsp (15 mL) cold water; gradually stir into boiling sauce and cook, stirring, until thickened. Serve drizzled over slices of beef.

Barbecue-Style Pot Roast
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