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Garlic Barbecue Pot Roast

This Garlic Barbecue Pot Roast Recipe is juicy, tender meat with onions, garlic, and barbecue sauce. This is a simple Roast Beef Recipe the whole family will enjoy!

Enjoy this Pot Roast Recipe with a side of mashed potatoes.

Simple garlic barbecue pot roast in a casserole dish topped with fresh greens.

There is nothing better than a simple dinner recipe like this juicy and tender Pot Roast Recipe.

I love doing all the prep for this Roast Beef Recipe ahead of time, as it makes it so much easier. The caramelized onions, garlic, and barbecue sauce bring such a delicious flavor to the Pot Roast.

Soft and tender pot roast in a casserole dish on a fork with onions and barbecue sauce.

Can I use the liquid from the Roast Beef?

When it comes to making this Garlic Barbecue Pot Roast,  you’re left with a flavorful liquid which will make a perfect base for Borsh or soup.

All you have to do is pass the liquid through a sieve and discard all the solids. Reserve about 1 1/2 cups liquid, and use the rest as the base for a soup or cool and freeze for future use as a soup or sauce base.

Garlic Barbecue Pot Roast

Yields: about 6 servings

Ingredients for Pot Roast:

  • beef chuck
  • carrot
  • onion
  • salt
  • mustard seeds
  • peppercorns
  • bay leaves
  • garlic
  • red pepper flakes
  • BBQ sauce
  • green onions
  • parsley

Beef chuck next to a carrot, onions, and seasonings.

How to make Garlic Barbecue Pot Roast Recipe

  • In a large pot, add beef and cover with water. Bring the water to a boil on high heat. Cook for an additional 2.5 hours over medium-low heat. Remove impurities during cook time.
  • Or cook in an Instant Pot for 90 minutes, allowing natural pressure release at the end.

o	How to boil the beef chuck, carrots, and onions in a pot.

  • After 2.5 hours, once the meat is soft, add a whole onion, carrots, salt, peppercorns, mustard seeds, and bay leaves. Cook for an additional hour.
  • After 3.5 hours the meat should fall apart easily, that is when you know it is done.
  • Remove meat from pot, pass liquid from the pot through a sieve, and discard all the solids. Reserve 1 ½ cups of liquid.
  • If you do not want to prepare the roast right now, just let the beef cool, then refrigerate until ready to use.

How to cook the beef chuck in a pot.

  • Cut onion into half rings and saute with oil over medium heat until browned.

How to caramelize onions for this easy garlic barbecue pot roast recipe.

  • Prepare all ingredients 30 minutes before serving. Preheat oven to 425°F.

Beef chunks in a casserole dish next to garlic, caramelized onions, chopped greens, barbecue and reserved liquid.

  • While the oven preheats, shred the chunk of cooked beef into small pieces. Place shredded beef into the baking dish along with the cup of reserved liquid.
  • Bake uncovered for 15 minutes, stir and roast an additional 15 minutes.

Beef shreds in a casserole dish with the reserved liquid.

  • Add the caramelized onions, minced garlic, BBQ sauce, parsley, and green onion and mix until evenly distributed.

How to top the shredded beef with the caramelized onions, barbecue and chopped greens.

Serve right away while hot. Best served with mashed potatoes, polenta, over rice or with noodles with a side of steamed or pickled vegetables.

There are so many different ways that you can prepare Pot Roast. You can prepare it with vegetables, in a slow cooker or in the oven. What is your favorite Pot Roast Recipe?

Try these other great recipes:

Garlic Barbecue Pot Roast

Garlic Barbecue Pot Roast - Soft, tender beef with caramelized onions, garlic and BBQ sauce. Perfect make-ahead dinner.

This Garlic Barbecue Pot Roast Recipe is a juicy, tender meat with onions, garlic, and barbecue.

Author: Marina | Let the Baking Begin!
Course: Entree
Cuisine: American
Keyword: pot roast
Calories: 621 kcal
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 servings

Ingredients

  • 3 - 4 lb beef chuck
  • 2 carrots medium size, peeled
  • 1 onion medium, peeled
  • 1 onion large, peeled, cut into half rings
  • 1 Tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 2-3 bay leaves
  • 3 cloves garlic
  • Pinch of red pepper flakes
  • 3 Tbsp BBQ sauce of choice
  • 1/4 cups chopped green onion
  • 3 Tbsp chopped parsley

Instructions

  1. To a large pot add the beef, cover with water by about 3 inches and bring to a boil over high heat, then cook over medium-low heat for 2.5 hours, constantly skimming off impurities that float to the top with a slotted spoon.
  2. After about 2.5 hours when the meat is somewhat soft add 1 whole onion, carrots, salt, peppercorns, mustard seeds, and the bay leaves and cook for another 1 hour.

    Or cook in an Instant Pot for 90 minutes, allowing natural pressure release at the end. 

  3. While the meat is cooking, saute the onion in some oil over medium heat until evenly browned. Remove onion to a different bow.

  4. After about 3.5 hours of cooking the meat should be very soft and fall apart easily, that's when you know that it is ready to be removed. At this point, remove the meat from the liquid to a separate bowl. Pass the liquid through a sieve and discard all the solids. Reserve about 1 1/2 cups liquid and use the rest as the base for a soup, or cool and freeze for future use as a soup or sauce base.
  5. If you do not want to prepare the roast right now, just let the beef cool, then 30 minutes.

30 minutes before serving:

  1. Prepare all ingredients. Preheat oven to 425F.
  2. While the oven is preheating, shred the chunk of cooked beef into small pieces, discarding any fat. Place the beef into a baking dish and add 1 cup of reserved liquid. Bake uncovered for about 15 minutes, then stir and continue roasting for another 15 minutes (30 minutes total).
  3. Add the caramelized onion, pressed fresh garlic, BBQ sauce, parsley, and green onion and mix to distribute ingredients evenly.
  4. Serve right away while hot. Best served with mashed potatoes, polenta, over rice or with noodles with a side of steamed or pickled vegetables.
Nutrition Facts
Garlic Barbecue Pot Roast
Amount Per Serving
Calories 621 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 17g106%
Cholesterol 161mg54%
Sodium 1419mg62%
Potassium 788mg23%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 39g78%
Vitamin A 3620IU72%
Vitamin C 7.7mg9%
Calcium 70mg7%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Natalya

    Any suggestions if cooking in an instant pot?

    · Reply
    • Sure thing! I would cook the beef for about 90 minutes, then do 15-20 minites natural pressure release and then follow the rest of the recipe.

      Let me know if you have other questions!

      · Reply
  • Just got to making this–so so good!!! I love that you can boil the meat ahead of time and finish right before serving! Thank you!

    · Reply
  • marianna

    how do you make the polenta?

    · Reply
    • I usually boil about 3 cups of salted water in a non stick pot, then add 1 cup of corn meal while whisking continuously. Then using a wooden spoon I continue stirring as it cooks and thickens. If you like it to be thick, so you can cut it with a knife, cook it with 3 cups water to 1.5 cups corn meal. Lately we’ve been enjoying it thinner, but it’s still not runny at all.
      If you cook the thicker version, you can invert the cooked polenta onto a flat dish, but if you make it thinner you will need to serve it in a bowl.
      We top ours with butter and some feta cheese 🙂

      · Reply
  • Janet Bradley

    This sounds amazingggggggg!!!!!!!

    · Reply

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