Oven-Barbequed Pot Roast
Servings: 8 Servings
Calories: 365kcal
Author: Becky Willimann
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- ⅓ 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
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.
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