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Barbecued Pot Roast

Barbecued Pot Roast
1 vote, 4.00 avg. rating (79% score)

Yield: Serves 8-10.

All pot roasts are not created equal. This one has a sauce that makes it better.


  • 4- to 5-pound beef pot roast
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1/2 cup water
  • 1 cup tomato juice
  • 3 medium onions, chopped
  • 3 cloves garlic, sliced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dry mustard
  • 1/4 cup lemon juice
  • 1/4 cup vinegar
  • 1/4 cup catsup
  • 1 tablespoon Worcestershire sauce


Rub the surface of the roast with salt and pepper. Brown in butter or margarine on all sides. Add the water, tomato juice, chopped onions, and sliced garlic. Simmer for 1-1/2 hours. Mix the remaining ingredients, add to the meat and simmer for 2 hours.

The gravy may be strained before serving, but it is very good just the way it is.

Updated Monday, July 23rd, 2007

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One Response to Barbecued Pot Roast

  1. David Bershtein December 29, 2010 at 5:32 pm #

    I livened it up with a few extra spices.

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