Barbecue Pot Roast: A Mouthwatering Feast

There’s nothing like the smell of a perfectly cooked pot roast wafting through the kitchen to make you feel right at home. Add a rich barbecue twist, and you’ve got yourself a dish that’s as comforting as it is bold. My Barbecue Pot Roast with AB’s B Rub takes a classic favorite and levels it up with a smoky, savory, and sweet flavor profile that’ll have everyone at the table reaching for seconds. Whether it’s a Sunday dinner, a family gathering, or just a reason to celebrate good food, this recipe has you covered.

This isn’t your average pot roast, folks. The tender, juicy roast is seared to perfection and slow-cooked in a bath of tangy barbecue sauce, infused with the magic of AB’s B Rub. It’s the kind of meal that brings people together, making memories around the dinner table. The best part? It’s easy to prepare, and the Dutch oven does most of the work for you. You’ll end up with a dish that tastes like you spent hours over the stove when really, you let the oven do its thing.

Not only is this recipe packed with flavor, but it’s versatile too. Pair it with your favorite sides, shred it for sandwiches, or serve it over creamy mashed potatoes. However you serve it, this Barbecue Pot Roast is guaranteed to steal the show.

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Ingredients

Here’s what you’ll need to make this crowd-pleaser:

• 2–3 pound roast (beef chuck or brisket works best)
• 4 tablespoons olive oil, divided
• 4 teaspoons sea salt
• 4 teaspoons black pepper
• 2 tablespoons AB’s B Rub (or to taste)
• 28-ounce bottle barbecue sauce

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Step-by-Step Guide to Making Barbecue Pot Roast

1. Preheat Your Oven

Set your oven to 325°F. You want a nice, even heat for slow-cooking that tenderizes the roast to perfection.

2. Season the Roast

• Drizzle 1 tablespoon of olive oil over the roast.
• Sprinkle 2 teaspoons of sea salt, 2 teaspoons of black pepper, and AB’s B Rub evenly across the surface. Rub it in well with your fingertips, making sure to coat all sides.
• Flip the roast and repeat on the other side.

3. Sear for Flavor

• Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
• Once the oil is hot, carefully place the seasoned roast into the pan using tongs.
• Sear the roast for about 2 minutes on one side until you see a golden-brown crust. Flip and repeat on the other side. Don’t forget to sear the edges for maximum flavor.

4. Add the Barbecue Sauce

• Pour the entire bottle of barbecue sauce over the roast. Lift it slightly with your tongs to make sure the sauce gets underneath and coats the bottom of the pot.

5. Slow-Cook the Roast

• Cover the Dutch oven with its lid and place it in the preheated oven.
• Cook at 325°F for 2 to 2½ hours, turning the roast over halfway through the cooking time.
• The roast is done when it’s tender and can be easily pulled apart with a fork.

6. Rest and Serve

• Remove the Dutch oven from the oven and let the roast rest for 10 minutes.
• Slice or shred the roast and serve it smothered in that flavorful barbecue sauce.

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Expert Tips and Tricks

1. Choose the Right Cut of Meat: Chuck roast or brisket are ideal for their marbling, which keeps the meat juicy and tender during cooking.
2. Don’t Skip the Sear: Searing locks in the juices and adds a depth of flavor you won’t get otherwise.
3. Use Quality Barbecue Sauce: Opt for a barbecue sauce with a flavor profile you love, as it will infuse the entire dish.
4. Go Low and Slow: Patience is key. Slow-cooking ensures the roast is tender and full of flavor.
5. Adjust the Seasoning: Feel free to add more of AB’s B Rub for an extra kick.
6. Deglaze for More Flavor: Before adding the barbecue sauce, use a splash of beef broth or red wine to deglaze the pan and scrape up those browned bits.
7. Make It Smoky: Add a drop or two of liquid smoke to the barbecue sauce for an extra smoky flavor.
8. Let It Rest: Allowing the roast to rest before slicing helps retain its juices.

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Variations

1. Sweet and Spicy: Add a tablespoon of honey and a teaspoon of cayenne pepper to the barbecue sauce.
2. Garlic Lovers: Rub the roast with minced garlic before searing.
3. Herb-Infused: Add fresh rosemary and thyme sprigs to the pot before cooking.
4. Beer-Braised: Substitute half of the barbecue sauce with your favorite beer.
5. Smoky Paprika: Mix smoked paprika into the rub for a deeper flavor.
6. Asian-Inspired: Replace barbecue sauce with hoisin sauce and soy sauce, and add ginger.
7. Applewood Flavor: Add apple cider vinegar to the sauce for a tangy twist.
8. Spicy BBQ: Use a spicy barbecue sauce or add hot sauce to your mix.
9. Maple Glaze: Stir in maple syrup for a sweet glaze.
10. Coffee-Infused: Add a shot of brewed coffee to the barbecue sauce for richness.
11. Mexican Twist: Add cumin and chili powder to the rub and serve with tortillas.
12. Pineapple Kick: Mix in pineapple juice for a tropical vibe.
13. Mustard BBQ: Use a mustard-based barbecue sauce for a Carolina-style roast.
14. Bourbon BBQ: Add a splash of bourbon to the sauce for depth.
15. Classic Pot Roast: Skip the barbecue sauce and use beef broth and vegetables for a traditional pot roast.

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What to Serve with Barbecue Pot Roast

1. Creamy mashed potatoes
2. Buttery cornbread
3. Coleslaw
4. Garlic green beans
5. Baked mac and cheese
6. Roasted sweet potatoes
7. Grilled corn on the cob
8. Southern-style collard greens
9. Potato salad
10. Biscuits
11. Steamed broccoli
12. Wild rice pilaf
13. BBQ baked beans
14. Fresh garden salad
15. Cheddar jalapeño cornbread muffins

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Storage Tips

1. Refrigerator: Store leftover pot roast in an airtight container with the sauce. It’ll keep for up to 4 days.
2. Freezer: Freeze the roast in portions with sauce in airtight containers or freezer bags. It’ll stay fresh for up to 3 months.
3. Reheat: Reheat in a saucepan over low heat, adding a splash of beef broth or water to loosen the sauce.

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How Much Should I Make for Family Gatherings?

For a gathering of 6–8 people, a 3-pound roast should suffice, assuming you’re serving it with plenty of sides. For larger crowds, scale up to a 5–6 pound roast and adjust the ingredients proportionally.

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How Far in Advance Can I Make Barbecue Pot Roast?

You can prepare the pot roast up to 2 days in advance. Cook it fully, then let it cool and refrigerate it in its sauce. Reheat it gently in the oven or on the stovetop before serving.