Barbecue Style Beef Pot Roast

To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan: Cook beef pot roast and refrigerate overnight in the sauce it was cooked in. Next day, skim any fat from sauce and thinly slice roast crosswise; place slices of meat in an ovenproof casserole. Heat sauce and pour over meat. Cover with foil or casserole lid; heat in 350°F (180°C) oven for about 25 minutes.

MAKES 16 Servings - PREP TIME 15 min - COOK TIME 3 hr - TOTAL TIME 3 hr 15 min

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Ingredients

• 4 lb (2 kg) Van Osch Beef Pot Roast (e.g. Blade, Cross Rib or Top Blade)

• 1 envelope/pouch (38.5 g) onion soup mix

• 3 onions, sliced

• 1 cup (250 mL) barbecue sauce

• 1 bottle (341 mL) beer

• 1 ¼ tsp (1 mL) EACH salt and pepper

  
  

Directions:

1. Brown roast on all sides in lightly oiled Dutch oven or stockpot over medium-high heat. Meanwhile, combine soup mix, onions, barbecue sauce, beer and 1/2 cup (125 mL) water. Pour over roast.

2. Simmer, covered, on stove-top or in 325°F (160°C) oven until fork-tender, about 3 hours. (Note: Oven is best for maintaining a simmer.)

3. Remove roast from pot and keep warm. Skim fat from sauce and season with salt and pepper to taste. Serve beef as slices or “pulled” (as pictured) with sauce.

For the original recipe, click here.