Barbecued Pot Roast

Oxmoor House
8 to 10 servings


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1 (4- to 5-pound) boneless pot roast
2 tablespoons vegetable oil
1 1/2 cups sliced onions
1 clove garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1/4 cup chili sauce
1/3 cup cider vinegar
2 tablespoons firmly packed brown sugar
2 teaspoons Worcestershire sauce
1/2 cup water
2 teaspoons chili powder
8 new potatoes
3 carrots, peeled and cut into strips


Brown roast on both sides in hot oil in a large Dutch oven. Add onion and garlic; cook until onion is tender.

Combine salt, pepper, and tomato sauce; pour over roast, and cook over low heat, uncovered, 1 1/2 hours. Combine next 6 ingredients; pour over roast. Cook over low heat, covered, 1 hour or until tender.

Pare 1-inch strip around center of potatoes. Add potatoes and carrots during last 30 minutes of cooking time. Transfer roast to serving platter, and serve with vegetables.

Created date

February 2010