BBQ Pot Roast
Traditional chuck roast with potatoes and carrots is synonymous with Sunday dinner. My Mother cooked a roast at least one Sunday out of every month. I still love a Sunday pot roast but I like to experiment with different variations and new ingredients.
I like to add oxtails for depth of flavor. Braising the roast in beer with bay leaves also adds another layer of deliciousness. Finally the sweet BBQ sauce with hints of heat and smoke from the chipotle peppers makes this recipe a keeper. The chipotle peppers are spicy so beware or add more for an extra spicy kick!
This roast is delicious served with traditional mashed potatoes or grits loaded with gouda cheese. I doubt you will have leftovers but in case you do top baked sweet potatoes with roast for an awesome loaded potato or make a sandwich on a toasted bun with dill pickle. You will not be disappointed!
For the Roast:
3-4 lb. Beef Chuck Roast
2 lb. Beef Oxtails
Season Salt, Pepper, Garlic Powder, Chili Powder
1 Red Onion (sliced)
1 c Flour
1/4 c Olive Oil
3 Bay Leaves
1 can Budweiser
Preheat oven to 225 degrees. Season Roast and Oxtails liberally with season salt, pepper, garlic powder, and chili powder. Coat both sides with flour. Heat oil in a Dutch oven. When oil is hot add roast and ox tails. Sear on both sides until flour is browned. Top with slices of onions and entire can of beer. Add water until roast and onions are completely covered. Place lid on Dutch oven and bake 225 degrees for 5-6 hours.
Remove roast and oxtails from liquid. Remove any fat, gristle, or bones. Set aside. There will be a thin layer of clear fat that has risen to the top of the pan juices. Skim off as much fat as possible with a spoon. Reserve two cups of pan juices.
For the BBQ Sauce:
2 c Reserved Pan Drippings
2 c Ketchup
1 c Brown Sugar
1/2 c Cider Vinegar
3 Tbs. Chipotle Peppers in Sauce
1 tsp. Black Pepper
Cook all ingredients until boiling. Pour sauce over roast and serve hot.