Oven Bbq Pot Roast Recipes

BARBECUE POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Drizzle one tablespoon of olive oil on the roast. Sprinkle with two teaspoons of sea salt and two teaspoons of black pepper. Use fingertips to rub the seasoning into the roast. Flip the roast over and repeat on the opposite side.
• Heat two tablespoons of olive oil in a Dutch oven over medium high heat. Once the oil is hot, carefully put the seasoned roast in the pan using large tongs and sear it for about 2 minutes, until browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold the roast with the tongs and sear the edges as well.
• Pour a bottle of barbecue sauce over the roast, lifting it up to allow some of the sauce to get underneath the roast. Put the lid on the Dutch oven and cook the roast in the oven, at 325 degrees, for 2 to 2 1/2 hours (turning after one hour) or until fully cooked.

BBQ POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Sprinkle salt and pepper all over chuck roast.
• Heat oil in a heavy bottomed Dutch Oven. I like to use my Le Creuset.Add chuck roast and cook about 2 minutes a side to sear.
• Add onion and garlic and cook 1 minute.
• Pour bbq sauce on top of chuck roast, lifting it to let some go underneath.
• Cover and place in oven and cook for 2 hours. Remove from oven, turn roast overn and return to oven for 1 hour. I like to cook it uncovered for the last 30 minutes to thicken the sauce.

BARBECUED POT ROAST

Steps:

• Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes. , Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

OVEN POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
• In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
• In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
• Cover and bake in preheated oven for 3 hours or until desired doneness.

OVEN BBQ POT ROAST

Steps:

• In a large pot, cover roast with water; salt to taste.
• Simmer covered on medium-low for 1-1/2 hours.
• While roast is simmering mix remaining ingredients for sauce.
• Drain water from roast and place roast in a baking dish.
• Pour sauce over roast, coating well and cover with tight lid or foil.
• Bake at 350 degrees Fahrenheit for 45-60 minutes or until tender.
• Note: To reheat, add a little water, cover, and bake at 325 degrees Fahrenheit for about 30 minutes.

EASY CROCK POT BARBECUE ROAST (ONLY 5 INGREDIENTS!)

Steps:

• So easy -- just throw the barbecue sauce in a crock pot or in a dutch oven, along with the garlic and soup mix.
• Place the roast in the crock pot or pan and add some water (you can brown the roast if you prefer but it's not needed if you're short on time).
• Cook on low in the crock pot for about 8 hours or on high for 4-5 until it starts to fall apart.
• I usually then take the roast out of the crock pot and pour the remaining liquid into a sauce pan, add a little water and throw some egg noodles into the pan and cook until they are cooked through.
• *If you're going to cook the roast in the oven, I'd suggest cooking it at a low temp all day and I'd check the liquid periodically to make sure it doesn't dry out.

OVEN BBQ

Steps:

• Place wood chips in warm water, and soak for 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan, blend the ketchup, brown sugar, beer, vinegar, and wine. Mix in the onion, bell pepper, and black pepper. Simmer until thickened, approximately 10 minutes.
• Spread wet wood chips evenly in the bottom of a broiler pan, adding enough water to ensure chips remain moist while cooking. Cover with broiler pan grate, and arrange chicken pieces on top. Coat chicken with the sauce, and cook approximately 1 hour, basting regularly.
• In a small saucepan over medium heat, simmer any remaining sauce to be used additionally for dipping when served.

BBQ POT ROAST

Steps:

• Heat oven to 450ºF.
• Place ovenproof Dutch oven or large deep skillet in oven 15 min. Meanwhile, mix sugar, garlic powder and pepper until blended. Sprinkle over meat; rub into meat.
• Remove pan from oven. Add oil and meat to pan; return to oven. Bake 20 min. turning meat after 10 min.
• Add vegetables to pan. Mix broth and barbecue sauce; pour over meat and vegetables. Top with thyme; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is tender.
• Transfer meat and vegetables to platter, reserving drippings in pan. Discard thyme. Cook drippings on stove top on medium-high heat 5 min. or until reduced to about 2 cups. Cut meat across the grain into thin slices. Serve with vegetables and gravy.

BARBECUED BEEF ROAST

Steps:

• In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.