Barbecue sauce is only the tip of the flavor extravaganza in our Tangy Oven Pot Roast recipe. Brown sugar, garlic powder, black pepper, marjoram and rosemary help to give Tangy Oven Pot Roast its unique taste. Surprise your family the weekend with this unforgettable, slowly braised masterpiece.
What You Need
Original recipe yields 10 servings
1 Tbsp. brown sugar
2 tsp. garlic powder
1/2 tsp. ground black pepper
1 boneless beef chuck roast (2-1/2 lb.)
1 tsp. oil
1-1/2 lb. mixed red and white new potatoes
1-1/2 lb. carrots with trimmed tops, cut diagonally in half
Place ovenproof Dutch oven or large deep skillet in oven 15 min. Meanwhile, mix sugar, garlic powder and pepper until blended; rub evenly into both sides of roast.
Add oil and meat to hot pan; return to oven. Bake 20 min., turning meat after 10 min.
Add vegetables to pan. Mix broth and barbecue sauce; pour over ingredients in pan. Top with marjoram and rosemary; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is very tender.
Transfer meat and vegetables to platter, reserving drippings in pan. Discard herbs. Cook drippings on stove top on medium-high heat 5 min. or until reduced to about 2 cups. Cut meat across the grain into thin slices. Serve with vegetables and gravy.
Garnish with 1 tsp. chopped fresh parsley before serving.
Substitute 1/2 tsp. each dried marjoram and crushed rosemary leaves for the fresh sprigs.
Good news! This tangy main dish is low in calories, fat and sodium. And as a bonus, the bright-orange carrots make it an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.