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Beef Pot Roast in a Barbecue Sauce
2 medium onions, chopped 1 (3 1/2 to 4 pound) boneless beef chuck roast 1 cup beef stock or bouillon 3 garlic cloves, crushed 2 (8 ounce) cans tomato sauce 1/4 cup dark brown sugar, packed 1 teaspoon Hungarian paprika 1 teaspoon dry mustard 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh thyme 1/2 cup fresh lemon juice 1/2 cup catsup 1/2 cup red wine vinegar 2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F.
Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.
Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, catsup, vinegar and Worcestershire sauce in a bowl. Pour the sauce over the meat, cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.
Remove the lid for the last 1/2 hour of cooking. Slice the meat and arrange on a serving platter. Spoon some sauce on the top and serve the remaining sauce on the side.