To enjoy as a speedy weeknight dinner, use the Make Ahead Plan.
Make-Ahead Plan: Cook 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.
| 3 to 4 lb (1.5 to 2 kg) |
Beef Pot Roast (e.g. Blade, Cross Rib or Top Blade) |
| 1 pkg (38.5 g) |
onion soup mix |
| 3 |
onions, sliced |
| 1 cup (250 mL) |
barbecue sauce |
| 1 bottle (341 mL) |
beer |
| |
Salt and pepper |
- 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 stovetop 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.
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.