BBQ Pot Roast is true comfort food and combines two of my favorite dishes – pot roast and BBQ beef.
So the rains have returned to Oregon, the temperature has dropped, the furnace is on and I’ve put on my first sweatshirt of the season. It’s Fall and I couldn’t be happier. We had an amazing and unusually hot and rain free summer here in Oregon. The only downside has been the fires that are destroying part of our beautiful Columbia Gorge right now. Even after several weeks it is not any where near contained. Hopefully the rains will help.
Pot Roast screams fall to me so I couldn’t wait to make my first one of the season. I usually do my pot roast in the slow cooker but decided to switch things up a bit. This recipe could definitely be done in the slow cooker though if you wanted but instead I chose to do it in my oven. Always keeping things interesting around here!
This pot roast uses your favorite BBQ sauce, mine is this one, your favorite teriyaki sauce (I like this one) and a combination of garlic, brown sugar, ginger and onion. I pour the sauce over the meat in a roasting pan, put the lid on and pop it into the oven on 300 for about 2.5 hours. I’d do it in the slow cooker on low for about 7-8 hours or high for 5-6 hours.
I’m sure this could be done in the instant pot too although you may need to thicken up the sauce after it cooks. After cooking I just shred the meat and pour more sauce over it and serve. It’s delicious served with rice or potatoes. I’m team rice and my husband is team potato.
Some of my other favorite pot roast recipes:
Slow Cooker Southwestern Pot Roast
The Perfect Slow Cooker Pot Roast
- 4-5 lb pot roast/chuck roast
- 1 cup BBQ Sauce
- 1 cup Teriyaki Sauce
- 1 cup beef broth
- 1/2 cup brown sugar
- 3 tsp garlic minced
- 2 tsp ginger minced
- 1 onion chopped
- 2 tsp black pepper
- 2 tsp salt
Preheat oven to 300 degrees
Combine all ingredients except for pot roast.
Place pot roast into a heavy roasting pan and cover with mixture. Turn to coat meat.
Bake for 2 - 2.5 hours until meat is tender and easily pulls apart. Baste the meat a few times during the last hour of baking if desired.
Serve with leftover liquid as a dipping sauce or use as gravy on mashed potatoes.
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This look yummy! You said in the comments it had brown sugar in it, but there is no brown sugar in the recipe. Thanks!