Barbecue Pot Roast Recipe (2024)

FAQs

Should a pot roast be covered in liquid? ›

Ultimately, it depends on your preferences and the flavor profile you're aiming to build in your roast, so have fun with it, and don't be afraid to be bold. Just remember there is no need to fully submerge your roast in liquid -- a little goes a long way to making a moist and fork-tender pot roast.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Choosing the Best Roast for the Grill

You can choose either pork or beef roast, both of which can work well in grilling recipes. But, if you're specifically in the mood for beef, we recommend going with a tenderloin or another cut that you'd usually roast in the oven at high temperatures.

Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare doneness (about 20 min/lb or 45 min/kg). Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices to serve.

Is roast better in the Crock-Pot or oven? It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven!

The pot roast only needs to be halfway submerged. How long does it take took cook a pot roast? It takes about 3 to 4 hours to cook a pot roast.

At the barbecue:

Prepare the barbecue for indirect heat, approx. 200°C. Roast the beef over an indirect medium heat in a Weber Premium Grill Rack using a Weber Drip Pan underneath to capture the fat and juices for approximately 1 ½ hours, or until the core temperature reaches 60°C (medium rare).

Grill - cooked under the top heating element in an oven. Barbecue - cooked over hot coals, usually outside. Roast - meat or vegetables cooked in the oven, sometimes brushed with oil.

What is the easiest beef to BBQ? ›

As steaks cook quickly on the grill, tender cuts such as sirloin, ribeye and fillet give the best results. These cuts come from areas of the cow that do less work, whereas hard-working muscles are better for long, slow cooking.

Use heavy-duty foil (or a double layer or regular foil) to form a packet. This will lock in the flavorful juices that cook out of the roast. These natural juices flavor and tenderize the meat as it cooks and are delicious for drizzling later.

Get your roast dinner fix even when the weather heats up by making good use of your barbecue. This leg of lamb can be cooked on the barbecue or in the oven. Serve simply with potato wedges and greens for a laid-back meal with friends.

Cover beef roast completely with the rub. Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.

Grill - cooked under the top heating element in an oven. Barbecue - cooked over hot coals, usually outside. Roast - meat or vegetables cooked in the oven, sometimes brushed with oil.