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Beef Pot Roast in a Barbecue Sauce


  • 2 medium onions, chopped
  • 1 (3 1/2 to 4 pound) boneless beef chuck roast
  • 1 cup beef stock or bouillon
  • 3 garlic cloves, crushed
  • 2 (8 ounce) cans tomato sauce
  • 1/4 cup dark brown sugar, packed
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon dry mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 cup fresh lemon juice
  • 1/2 cup ketchup
  • 1/2 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce


  1. Heat oven to 350 degrees F.
  2. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.
  3. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, ketchup, vinegar and Worcestershire sauce in a bowl. Pour the sauce over the meat, cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.
  4. Remove the lid for the last 1/2 hour of cooking.
  5. Slice the meat and arrange on a serving platter. Spoon some sauce on the top and serve the remaining sauce on the side.