Pot Roast with Sweet and Spicy Barbecue Sauce Crock Pot
Transform your dinner game with this mouthwatering Pot Roast with Sweet and Spicy Barbecue Sauce, made effortlessly in a Crock Pot. This recipe combines the rich tenderness of slow-cooked beef chuck roast with a homemade barbecue sauce that balances sweet brown sugar and bold spices like smoked paprika and chili powder. With just 15 minutes of prep, the roast simmers for hours, creating a melt-in-your-mouth meal infused with layers of flavor. A quick cornstarch slurry thickens the sauce to perfection, coating shredded beef for a hearty, crowd-pleasing dish. Serve this savory pot roast with mashed potatoes, roasted vegetables, or crusty bread for the ultimate comfort meal. Perfect for busy weeknights or cozy gatherings, this slow-cooker recipe is a must-try!
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 pieces Garlic cloves, minced
- 1 cup Tomato sauce
- 1 cup Ketchup
- 0.25 cup Brown sugar
- 3 tbsp Apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tsp Smoked paprika
- 1 tsp Chili powder
- 1 tsp Ground black pepper
- 1 tsp Sea salt
- 0.5 cup Beef broth
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast on all sides with salt and black pepper.
Sear the roast in the hot skillet for 3-4 minutes on each side until nicely browned. Transfer the roast to the Crock Pot.
In the same skillet, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened, then transfer to the Crock Pot.
In a medium bowl, whisk together the tomato sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, and 1 teaspoon of salt. Pour the mixture over the roast in the Crock Pot.
Add the beef broth to the Crock Pot, ensuring the liquid just covers the bottom of the roast.
Cover and cook on low heat for 8-9 hours or high heat for 4-5 hours until the beef is fork-tender.
Once cooked, remove the roast from the Crock Pot and let it rest on a cutting board for 5-10 minutes.
Skim excess fat from the sauce in the Crock Pot, if necessary.
To thicken the sauce, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the sauce and cook on high for 5-10 minutes until thickened.
Shred the pot roast using two forks and return it to the Crock Pot. Stir to coat the shredded beef in the sauce.
Serve the pot roast hot with your choice of sides, such as mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.2 g | 391% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5372 mg | 234% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 92.6 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 4428 mg | 94% | |
*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.
