Barbecued Pot Roast

Ready in 3 hours
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Barbecued Pot Roast"

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This recipe is adapted from the great Jeff Smith's "The Frugal Gourmet Cooks with Wine" cookbook. It produces a fork tender chuck roast smothered in a delicious home-made barbecue sauce. This one is always a crowd pleaser and makes you kitchen smell fantastic. I usually cook it in a cast iron dutch oven, but have also successfully prepared it on the grill wrapped in aluminum foil.

"It would be better if it had measurements for sauce other wise very nice"

- christineharrison


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5 pounds chuck roast
pepper; to taste
4 tablespoons olive oil
2 cups dry red wine
2 cups catchup
1 cup white wine vinegar
1 cup water
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
4 drops liquid barbecue smoke
2 dashes Tabasco sauce
1 teaspoon dry mustard
1 medium onion; peeled and finely minced

Original recipe makes 8 Servings



Prepare the sauce by simmering all of the ingredients from the dry red wine to the minced onion until the onions are soft.

Pat the roast dry and rub it with the freshly ground pepper.

Add the olive oil to a heavy dutch oven and bring up to a high heat.

Brown the roast on all sides (about four minutes a side).

Remove the roast from the dutch oven drain off any excess oil.

Deglaze the dutch oven with some of the sauce scrapping the brown bits off the bottom.

Pour in the remaining sauce and place the chuck roast in the sauce.

cover and cook in a 350 degree oven for 2 1/2 to 3 hours until the roast is tender and sauce is slightly thickened.


Added on Award Medal
Calories Per Serving: 892 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It would be better if it had measurements for sauce other wise very nice
christineharrison 2 years ago

[I posted this recipe.]
Glenn52 4 years ago

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