Just because the days of serving punch in a bowl are over, doesn’t mean those flavours have to end! This recipe is perfect for those nostalgic vibes, easy clean up, and a ‘set it and forget it’ meal in the summer time. Pro Tip: This BBQ sauce can also be frozen in small freezer-safe jars for future use, and pulled out whenever you need a little flavour boost!
Ingredients
1 kg Beef Cross Rib Pot Roast
3/4 cup (180mL) barbecue sauce (see below for recipe)
1/4 cup (40mL) Worcestershire sauce
1/4 cup (60mL) light beer
1 medium onion, cut longwise into wedges
3 cloves garlic, minced
1 tbsp (15mL) cornstarch mixed with 1 tbsp (15mL) cold water
Punch Bowl BBQ Sauce:
2 cups (500mL) ketchup
1/2 cup (125mL) orange juice
1/2 cup (125mL) ginger ale
1/4 cup (60mL) apple cider vinegar
1/2 cup (125mL) canned sliced peaches
1/2 cup (125mL) canned pineapple chunks
1/4 cup (60mL) maraschino cherries
1 tbsp (30mL) Worcestershire sauce
2 tbsp (30mL) soy sauce
2 tbsp (30mL) molasses
Directions
- First make the BBQ sauce. Add all the ingredients to a blender, and blend until smooth (about 2 minutes). Heat a saucepan over medium high heat. Pour the contents into the saucepan and bring to a simmer. Reduce the heat to low, and simmer for 20-30 minutes until thickened. Allow to cool.
- Combine the BBQ sauce, Worcestershire sauce, and beer in a large sealable freezer bag. Pierce the beef all over with a fork, and add to bag, massaging to coat; seal and refrigerate for 12-24 hours.
- Preheat BBQ to medium (350 degrees F).
- Remove meat from marinade, reserving marinade. Place roast on double layer of heavy-duty foil; scatter onion and garlic over roast. Cover with second double later of foil; seal edges tightly. Turn one burner off; place roast over burner which is turned off. Close lid and cook for 2 1/2 to 3 hours or until meat is fork tender.
- Remove from grill, sliding foil packet onto baking sheet. Open packet and transfer roast to cutting board, cover with foil and keep warm.
- Pour cooking juices and onion mixture into medium saucepan; add reserved marinade and bring to a boil over medium-high heat. Gradually stir in cornstarch mixture, and cook for 2-3 minutes, stirring continuously until thickened. Slice beef across the grain and serve with drizzled sauce. Pro Tip: This roast is phenomenal once chilled, then sliced and put onto sandwiches with remaining BBQ sauce, red onion, lettuce and tomato.