Pot Barbecue
Get ready to savor the smoky, tender goodness of Pot Barbecue—a hearty, homemade dish ideal for gatherings or weeknight dinners. This recipe transforms boneless beef chuck roast into melt-in-your-mouth perfection by slow-simmering it in a flavorful blend of barbecue sauce, beef broth, and spices like smoked paprika and garlic. The rich, tangy sauce is perfectly balanced with a touch of brown sugar and Worcestershire sauce, while sautéed onions add depth to every bite. After hours of slow cooking, the shredded beef soaks up every bit of the bold sauce, creating a dish that's irresistibly delicious. Serve this comforting barbecue on soft burger buns with creamy coleslaw for a classic BBQ sandwich, or pair it with mashed potatoes and greens for a soul-warming meal. With only 20 minutes of prep and a low-and-slow cooking technique, this Pot Barbecue is as easy as it is mouthwatering. Whether for game-day sliders or a family dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Boneless beef chuck roast
- 2 cups Barbecue sauce
- 1 cup Beef broth
- 1 large, sliced Onion
- 3 minced Garlic cloves
- 2 teaspoons Smoked paprika
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 cups Coleslaw (optional, for serving)
- 6 buns Burger buns (optional, for serving)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef chuck roast with salt and black pepper on all sides.
Sear the meat in the hot oil until browned, about 3–4 minutes per side. Remove the beef from the pot and set it aside.
Add the sliced onion to the pot and sauté for 3–4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the beef broth, barbecue sauce, Worcestershire sauce, smoked paprika, and brown sugar. Stir well to combine.
Return the seared beef to the pot, ensuring it is submerged in the sauce.
Cover the pot with a lid and reduce the heat to low. Simmer for 4–5 hours, or until the beef is fork-tender and easily shreddable.
Once cooked, remove the beef from the pot and shred it using two forks.
Return the shredded beef to the pot and mix it thoroughly with the barbecue sauce.
Serve the pot barbecue hot on burger buns topped with coleslaw, or enjoy it as a main dish with your favorite sides.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 48.3 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
