Easy Roast with BBQ Twist!
The Pot Roast
I didn't grow up eating Roast. As a matter of fact, I didn't really know what it was until a recent trip to the Mountains where I enjoyed it at a pub. There is just something so yummy and comforting about this simple homage to meat and potatoes!
Now, I am not a big meat eater and even less a red meat eater... so when I find a recipe that I find appetizing over and over again I know it is a good one! And the best part about this recipe is that it only takes a little bit of work to get it going and then the oven does the rest! It also makes amazing sandwiches the next day!
The secret to making a super moist and tender roast is cooking it with a secure lid until it comes to an internal temp. of at least 150 degrees. People ask me all the time why their roast is tough or not tender. It is usually because it has not cooked long enough, or it is not a good cut of meat. This is why chuck is a great roast choice. The connective tissue or marbling is what creates that fall apart texture that is so succulent! For this to happen the meat must be around 150 degrees so that those tendons melt into gelatin. Too much information? Oh well!
HERE'S WHAT YOU NEED:
- One large yellow onion
- 1 1/2 cups baby peeled carrots (or equivalent large cut and peeled carrot)
- 3 Tbsp Extra Virgin Olive Oil
- 2 lb chuck roast (or any type, I used tri-tip once)
- 1 cup red wine (optional)
- 1 1/2 cups beef stock
- 1 cup good BBQ sauce
Salt and Pepper to taste
Now, I am not super particular about my measurements when I am cooking and you shouldn't be either! If you like carrots a lot, add more! If you hate onions, maybe dice them instead or omit them! As far as the wine goes, if you decide to skip this ingredient than you will need an additional cup of beef stock.
1) Preheat oven to 300 degrees F. Put one Tbsp olive oil in a large saute pan with high sides like the one I have pictured below. You could also use a dutch or french oven. You will need an oven safe dish with a lid. I LOVE mine and use it for so many different things!
Heat Olive oil over medium heat and add onions. Brown the onions on each side.
2) When the Onions are lightly browned remove them and place them on a plate. Put one Tbsp olive oil in pan and add carrots. Allow them to brown.
3) When carrots are nicely browned remove them and place them on the plate with the onions. Careful to wash your hands throughout handling the beef, add a good amount of salt and pepper to each side. Get creative and add some garlic powder or parsley! Add the last tbsp olive oil to pan and sear each side of the beef about one minute on each side.
It's true, browning the meat does not actually lock in juices like we would like to think. It does, however, make the roast look soooo much more appetizing! The caramelization is so nice tasting too!
When the beef is finished browning you can place it on top of the veggies.
4) With the heat turned to low add the wine (or stock if you went that route) and using a whisk deglaze the pan.
5) When all of the little bits from the bottom of the pan have about come clean turn the heat off. Place Roast in the center of the pan and pour the veggies around it.
6) In a small bowl combine 1 1/2 cups beef stock with the BBQ sauce. Pour this over the roast until it is 75% submerged in liquid
7) Cover and place in the oven for at least 3 hours. This is best when it cooks a LONG time, so ideally you put it in early enough to let it cook for a while! Like I said above, you want the internal temp. of the meat to be between 150-160.
I am serving mine with baked sweet potatoes and some collard greens, but that is just because they had some beautiful veggies at the farmer's market this weekend! This really can be a meal by itself and it only took you a half an hour to prepare!