Francais
Goodness in Every Bite.

Recipe Summary

Difficulty: Easy
Preparation: 15 min
Cooking: 3 hr
Makes: 16 servings
Best Suited for: Pot Luck/Buffet,Dinner Party,

Nutritional Information

Per Serving ()

Calories155
Protein17 g
Fat7 g
Carbohydrates6 g

Source of iron (14% DV) and excellent source of zinc (60% DV), 16% DV sodium.

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Barbecue-Style Beef Pot Roast

To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan. 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.
4 lb (2 kg)Beef Pot Roast (e.g. Blade, Cross Rib or Top Blade)
1envelope/pouch (38.5 g)onion soup mix
3onions, sliced
1 cup(s) (250 mL)barbecue sauce
1bottle (341 mL)beer
1 ¼ tsp (1 mL)EACH salt and pepper
  1. 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.
  2. Simmer , covered, on stovetop or in 325°F (160°C) oven until fork-tender, about 3 hours. (Note: Oven is best for maintaining a simmer.)
  3. 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.
  • Cook’s Notes:  When slicing onions for stew and pot roast recipes, cut them lengthwise from stem to root to best preserve their shape during cooking.

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