Barbecue Style Beef Pot Roast

Prep Time: 15
Cook Time: 180
Total Time: 315
Serving: 16

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.

Ingredients

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

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Directions

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.

Category: Oven, Pot Roast
Method: Dinner Party, Kid Friendly, Pot Luck

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Barbecue Style Beef Pot Roast