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A plate of crock pot bbq beef roast with dark sauce, mashed potatoes topped with a pat of butter, and a side of steamed broccoli, carrots, and cauliflower.
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5 from 3 votes

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.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: BBQ
Cuisine: BBQ
Keyword: Barbecue, mouthwatering, pot, roast
Servings: 4 servings

Ingredients

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

Instructions

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

Nutrition

Serving: 1g | Calories: 350kcal