RCI-MT.001.0286.001
Texas Barbecue Pot Roast
Texas Barbecue Pot Roast from the Recidemia collection
Prep45 min
Cook720 min
Total765 min
Servings4
Difficultyintermediate
Ingredients
- 1/2 Cup
- 1/2 Cup
- 1/4 Cup
- 1/4 Cup
- Teriyaki or soy sauce1/2 Cup
- 1 Teaspoon
- 1 Teaspoon
- 1/4 Teaspoon
- Eye of Round4 to 4 1/2 PoundBottom Round, Boneless ChuckRoast or Pork Loin Roast
- water For Beef or 2 Cups water For Pork1 1/2 Cups
- Onion1 LargeSliced
Method
1
Combine catsup, apricot preserves, dark brown sugar, white vinegar, teriyaki sauce, crushed dry red pepper, dry mustard, and pepper in a small bowl and whisk together until smooth.
2
Pat the eye of round roast dry with paper towels and season generously with salt and pepper on all sides.
5 minutes
3
Heat a large Dutch oven or heavy pot over medium-high heat and add the roast, browning it on all sides until a dark crust forms, about 3-4 minutes per side.
12 minutes
4
Remove the roast from the pot and set aside, then add the sliced onion to the remaining drippings and cook until softened, about 2 minutes.
5
Return the roast to the pot and pour the barbecue sauce mixture over it, then add 1 1/2 cups water (or 2 cups if using pork) around the roast.
1 minutes
6
Bring the liquid to a simmer, then cover the pot with a lid and reduce heat to low.
2 minutes
7
Braise the roast in the oven at 325°F for 2 1/2 to 3 hours, or until the meat is very tender and easily shreds with a fork.
150 minutes
8
Remove the roast from the pot and place it on a cutting board, then tent with foil and let rest for 10 minutes.
10 minutes
9
Skim any excess fat from the braising liquid and pour the sauce into a saucepan over medium heat, stirring occasionally until it reduces and thickens slightly, about 5-10 minutes.
8 minutes
10
Slice or shred the roast into serving pieces and transfer to a serving platter, then pour the thickened barbecue sauce over the meat and serve hot.