Return to Content

Barbecued Pot Roast

by

Yield: Serves 8-10.

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

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

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.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order