|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Many of us think of pot roast as an old-fashioned dish that cooks along with carrots and potatoes, making a hearty one-dish meal, but not one with a lot of originality. But this flavorful cut of beef can be prepared in other ways, such as simmering in a delicious barbecue sauce, giving this meat dish a bit of personality and versatility.
Serve this barbecued pot roast as an entrée or shred the beef and serve it in sandwiches. It's also great in tortillas or pita bread with chopped onions, tomatoes, sour cream, or guacamole.
- 1 (4-pound) pot roast (beef chuck)
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup beef broth or water
- 1 (8-ounce) can tomato sauce
- 2 medium onions (sliced)
- 2 cloves garlic (crushed and minced)
- 2 tablespoons brown sugar
- 1/2 teaspoon dry mustard
- Optional: 1/2 teaspoon cayenne pepper
- 1/4 cup vinegar
- 1/4 cup ketchup
- 1/4 cup fresh lemon juice
- 2 teaspoons Worcestershire sauce
Gather the ingredients.
Rub roast with salt and pepper. Heat a Dutch oven over medium heat and melt the butter. Add the beef and brown on all sides.
Add beef broth, tomato sauce, sliced onions, and minced garlic. Cover and cook over low heat for 1 1/2 hours.
In a small bowl, mix remaining ingredients together and pour over pot roast. Simmer for 1 hour longer or until very tender.
Serve with hot buttered noodles or mashed potatoes, along with green beans or asparagus.
Is Pot Roast a Cut of Beef?
Unless you are experienced at making pot roast, you may think "pot roast" is actually a cut of meat. But, in fact, this dish is so named after the cooking method—a beef roast is braised in a pot. When it comes to the cut of meat, you actually have a few choices; what you are looking for are the tougher cuts, such as beef chuck, brisket, and round. These are leaner parts of the cow with lots of connective tissue; this collagen breaks down as it cooks creating a gelatin that tenderizes the meat and adds a rich flavor and a smooth texture to the braising liquid.
Chuck, which is from the front of the cow, is offered a few different ways: chuck shoulder pot roast, boneless chuck roast, chuck roast, shoulder steak, chuck seven-bone pot roast, or beef chuck arm. Brisket is from the lower chest or breast area of the cow and consists of long strands. It is available in flat cut and point cut, the flat cut being leaner and thus more desirable for a pot roast recipe. From the back leg area of the cow is a round cut, labeled as bottom round or rump roast. No matter which cut you buy, once cooked make sure to cut it against the grain.