Oven-Braised Barbecue-Style Beef Roast

Take brisket inside for cold-weather cooking, but still enjoy the flavours of barbecue with the super-simple sauce for made for simmering the brisket. Brisket is a pot roast after all! Serve with mashed potatoes, pickled beets and roasted veggies.
Yield 8 Servings Prep. Time 15 min Cooking Time 180 min Total Time 195 min


Here are the following ingredients:

  • 3 to 4 lb (1.5 to 2 kg) Beef Brisket Pot Roast, thick Double/Point End/Deckle or Flat End/First Cut section
  • Vegetable oil
  • 1 pkg (38.5 g) onion soup mix
  • 3 onions, sliced
  • 1 cup (250 mL) barbecue sauce
  • 1 bottle (341 mL) beer
  • Salt and pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat roast dry with paper towel. Heat a lightly oiled Dutch oven or enamelled cast-iron roaster over medium-high heat; brown roast, turning with tongs, for about 10 minutes until browned all over.

  2. Meanwhile, combine onion soup mix, onions, barbecue sauce, beer and ½ cup (125 mL) water in a large measuring cup or bowl. Pour over roast.

  3. Reduce heat, cover and simmer on stove-top or in preheated 325°F oven for about 3 hours or until beef is fork-tender. (Note: oven is best for maintaining a simmer.)

  4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Skim fat from sauce and season with salt and pepper to taste. Slice roast across the grain into thin slices and serve with and sauce.