Barbecue Pot Roast
Barbecue Pot Roast is an impressive dinner. Made with 2 lb. beef to round roast, trimmed of fat, 1/2 tsp. salt, 1/4 tsp. fresh ground black pepper, 2 onions, sliced and separated into rings and 1 red bell pepper, cored, seeded and sliced into rings, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Coat a 4 qt. flameproof roasting pan or Dutch oven with non-stick cooking spray and warm over medium-high heat.
Season meat with salt and black pepper and place in prepared pan.
Cook meat, turning, until all sides are browned.
Transfer to a plate and set aside.
Add onions, bell peppers, mushrooms and garlic to pan.
Reduce heat to medium and cook, stirring occasionally, 5 minutes more until tender.
Stir in barbecue sauce, water, molasses, and chili powder and mustard powder; bring to boil over high heat.
Add beef, reduce heat to low, cover and cook 1 hour. Add carrots, cover and cook 30 to 45 minutes longer, or until meat is fork-tender and cooked through and carrots are soft.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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