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Recipes
Oven-Braised Barbecue-Style Beef Roast

Pan Searing

Oven-Braised Barbecue-Style Beef Roast

15 min prep

180 min cooking

Serves 8

Difficulty 1/5

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.

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

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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.

Tip

Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole. Heat sauce and pour over meat. Cover and heat in 350°F oven for about 25 minutes.

How to Cook It

Pan Searing
Simmering

Cuts Used in This Recipe

Brisket

Brisket (Whole, Flat and Point)

Brisket Pot Roast Boneless

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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.