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Oven-Barbequed Pot Roast

Course: Main Course
Servings: 8 Servings
Calories: 365kcal
Author: Becky Willimann
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Ingredients 

  • cup vinegar
  • ¼ cup catsup
  • 2 Tbs cooking oil
  • 2 Tbs soy sauce
  • 1 Tbs worcestershire sauce
  • 1 Tbs prepared mustard
  • 1 ½ tsp fresh rosemary snipped or 1/2 tsp dried and crushed
  • 3 pounds beef chuck pot roast
  • 3 medium onions sliced
  • 1 lb new potatoes (about 16)
  • 6 carrots cut into 2 1/2 x 1/4 inch long strips
  • 4 stalks celery cut into 2 1/2 x 1/4 inch long strips

Instructions

  • In deep roasting pan combine the first 7 ingredients. Add roast and onions.
  • Seal and chill 3 to 24 hours. Turn meat occasionally.
  • To roast: remove seal. Roast covered with foil, at 325° for 1 1/2 hours, basting occasionally with marinade.
  • Halve any large potatoes. Add potatoes, carrots, and celery.
  • Continue roasting, covered for 1 to 1 1/4 hours; or until vegetables and roast are tender.
  • Remove meat; slice diagonally across the grain.
  • Return meat to pan; serve cooking juices with meat and vegetables.

Nutrition

Calories: 365kcal | Carbohydrates: 21g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 540mg | Potassium: 1112mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7770IU | Vitamin C: 18.2mg | Calcium: 67mg | Iron: 4.4mg