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BBQ Pot Roast is true comfort food and combines two of my favorite dishes – pot roast and BBQ beef.
Some of my other favorite pot roast recipes include Slow Cooker Chinese Pot Roast, Slow Cooker Southwestern Pot Roast and The Perfect Slow Cooker Pot Roast
BBQ Chuck Roast
The rains have returned to Oregon and the temperature has dropped. My furnace is on and I’ve put on my first sweatshirt of the season. Â It’s Fall and I couldn’t be happier. Â We had an amazing and unusually hot and rain free summer here in Oregon.
Pot Roast screams fall to me and I couldn’t wait to make my first one of the season. Â I usually make my pot roast in the slow cooker but I decided to switch things up a bit and use my oven this time.. Â
BBQ Pot Roast Ingredients
This pot roast uses your favorite BBQ sauce, mine is this one, your favorite teriyaki sauce , beef broth and a combination of garlic, brown sugar, ginger and onion.
How to Make BBQ Pot Roast
Mix together BBQ sauce, teriyaki sauce, beef broth, garlic, brown sugar, ginger, salt, pepper and onion.
Place meat in roasting pan and cover with sauce.
Put on the lid and cook in the oven on 300 for about 2.5 hours.
Can I Make Pot Roast in the Slow Cooker?
In the slow cooker, cook on low for about 7-8 hours or high for 5-6 hours.
I’m sure this pot roast could be made in the instant pot too, however, you may need to thicken up the sauce after it cooks.
How to Serve Pot Roast
After cooking, I just shred the meat and pour more sauce over it and serve. Â Some of our favorite side dishes to serve with the pot roast include:
- Rice Pilaf
- Smashed Potatoes
- Red Chili Pepper Potatoes
- Fingerling Potatoes
- Skillet Cornbread
- Roasted Parmesan Carrots
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BBQ Pot Roast Recipe
BBQ Pot Roast
Ingredients
- 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
Instructions
- 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.
Nutrition Facts:
Jen T says
This look yummy! You said in the comments it had brown sugar in it, but there is no brown sugar in the recipe. Thanks!
Deborah says
In the recipe above it does list the brown sugar, 1/2 cup.
Leigh Anne Wilkes says
Sorry, I’m not sure I understand what your question is?