Name: Barbecue-Style Pot Roast
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12
Ingredients: (125 mL) barbecue sauce; (50 mL) EACH Worcestershire sauce and steak sauce; (50 mL) red wine; (30 mL) ketchup; (1.5 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade); medium onion, cut into wedges; cloves garlic, minced; (15 mL) cornstarch

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.

Ingredients

(125 mL) barbecue sauce

(50 mL) EACH Worcestershire sauce and steak sauce

(50 mL) red wine

(30 mL) ketchup

(1.5 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)

medium onion, cut into wedges

cloves garlic, minced

(15 mL) cornstarch

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Directions

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.
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.
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.

Category: Pot Roast
Method: BBQ Roasting, Braising, Comfort Foods, Cook Once Eat Twice, Dinner Party