Barbecued Pot Roast
This recipe is adapted from Jeff Smith's "The Frugal Gourmet Cooks with Wine" cookbook. It produces a fork-tender chuck roast smothered in a delicious homemade barbecue sauce. This is always a crowd-pleaser and makes your kitchen smell fantastic. I usually cook it in a cast iron dutch oven, but have also successfully prepared it on the grill wrapped in aluminum foil.
This recipe is adapted from Jeff Smith's "The Frugal Gourmet Cooks with Wine" cookbook. It produces a fork-tender chuck roast smothered in a delicious homemade barbecue sauce. This is always a crowd-pleaser and makes your kitchen smell fantastic. I usually cook it in a cast iron dutch oven, but have also successfully prepared it on the grill wrapped in aluminum foil.
- 4 tablespoons olive oil
- 1 cup water
- 1 teaspoon dry mustard
- 4 tablespoons worcestershire sauce
- 4 tablespoons brown sugar
- 2 dashes tabasco sauce
- 1 cup white wine vinegar
- 5 pounds chuck roast
- pepper; to taste
- 2 cups dry red wine
- 2 cups catchup
- 4 drops liquid barbecue smoke
- 1 medium onion peeled and finely minced
- Carbohydrate 33.2187725219266 g
- Cholesterol 187.106852625 mg
- Fat 52.9787075796309 g
- Fiber 0.474687513086371 g
- Protein 55.8725654702646 g
- Saturated Fat 20.8354045749967 g
- Serving Size 1 1 Serving (559g)
- Sodium 936.966919112219 mg
- Sugar 32.7440850088402 g
- Trans Fat 6.76258667287978 g
- Calories 892 calories
Step-by-step
- Prepare the sauce by simmering all of the ingredients from the dry red wine to the minced onion until the onions are soft.
- Pat the roast dry and rub it with the freshly ground pepper.
- Add the olive oil to a heavy dutch oven and bring up to a high heat.
- Brown the roast on all sides (about four minutes a side).
- Remove the roast from the dutch oven drain off any excess oil.
- Deglaze the dutch oven with some of the sauce scrapping the brown bits off the bottom.
- Pour in the remaining sauce and place the chuck roast in the sauce.
- cover and cook in a 350 degree oven for 2 1/2 to 3 hours until the roast is tender and sauce is slightly thickened.
Cooking a massive five-pound chuck roast requires a heavy cast-iron Dutch oven that retains heat evenly across a long, slow braise. Sear the meat over high heat for four minutes per side until deeply browned, ensuring the surface develops rich caramelized proteins before the long cooking phase begins. Simmering the homemade sauce beforehand softens the minced onions completely and mellows the sharpness of white wine vinegar and dry red wine. Once the covered pot goes into the 350 degree oven, let it cook undisturbed for two and a half to three hours. Check for doneness by inserting a fork into the center of the meat; it should slide in with zero resistance rather than relying on an internal thermometer. Preparing this dish ahead of time works remarkably well because the sauce flavors deepen significantly when stored in the refrigerator for up to three days. Alternatively, slice or shred the cooled beef directly into the sauce and freeze the mixture in airtight containers for up to two months. Thaw frozen portions overnight in the refrigerator before reheating gently on the stovetop over medium-low heat until warmed through.
