A boneless beef chuck roast cooks up tender, juicy and delicious in this glorious (and gloriously easy) BBQ Pot Roast recipe.
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. red new potato es
6 carrot s, peeled, cut diagonally in half
1/2 cup cut-up sweet onion s (1-inch pieces)
3/4 cup fat-free reduced-sodium beef broth
1/2 cup KRAFT Original Barbecue Sauce
4 sprigs fresh thyme
Add To Shopping List
Let's Make It
Heat oven to 450ºF.
Place ovenproof Dutch oven or large deep skillet in oven 15 min. Meanwhile, mix sugar, garlic powder and pepper until blended. Sprinkle over meat; rub into meat.
Remove pan from oven. Add oil and meat to pan; return to oven. Bake 20 min. turning meat after 10 min.
Add vegetables to pan. Mix broth and barbecue sauce; pour over meat and vegetables. Top with thyme; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is tender.
Transfer meat and vegetables to platter, reserving drippings in pan. Discard thyme. 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. dried thyme leaves for the fresh thyme sprigs.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* 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.