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Home
Recipes
Braised Barbecue-Basted Pot Roast

Oven Roasting

Braised Barbecue-Basted Pot Roast

15 min prep

180 min cooking

Serves 6

Difficulty 1/5

This saucy Beef Brisket is super simple to prepare! Simply add everything to the pan, cover, and oven-braise low and slow. Enjoy the enticing aromas wafting in the kitchen while waiting for the magic of the braise to make its delicious end-result!

Ingredients

2 tbsp (30 mL) butter, softened 1 large onion, finely chopped 3 cloves garlic, minced 2 tbsp (30 mL) chili powder 1 tsp (5 mL) EACH salt and fresh ground pepper 3 lb (1.5 kg) Beef Brisket, Flat Portion (Pot Roast) 1 cup (250 mL) ketchup ¼ cup (60 mL) tomato paste 2 tbsp (30 mL) EACH grainy Dijon mustard and Worcestershire sauce ⅓ cup (75 mL) packed brown sugar 3 tbsp (45 mL) cider vinegar

Get Ingredients

Directions

1. Spread butter over bottom of a large Dutch oven or enamelled cast-iron roaster. Add onion and garlic to pan. Combine chili powder, salt and pepper in a small bowl. Pat beef dry with paper towel and season all over with spice mixture. Place beef on top of onion mixture. 2. Whisk together ketchup, tomato paste, mustard, Worcestershire sauce, sugar, vinegar and 2 cups (500 mL) water in a large measuring cup or bowl until smooth. Pour mixture over roast. 3. Cover and cook in preheated 325°F oven for about 3 to 3½ hours or until meat is fork-tender. 4. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. 5. Skim fat from sauce in pot; discard. Set pot over medium-high heat and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, for 10 to 15 minutes or until sauce is thickened to desired consistency. 6. Carve roast across the grain into thin slices and serve with sauce.

Tip

If you do not have a Dutch oven or enamelled cast-iron roaster, use a large oven-safe saucepan, high-sided skillet or a deep roasting pan. If the pan does not have a lid, cover tightly with foil. If using foil, check occasionally to make sure there is enough liquid in the pan to keep roast braising, adding water or broth as needed so the roast is partially covered.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Brisket

Brisket (Whole, Flat and Point)

Brisket Pot Roast Boneless

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CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.