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Barbecue-Style Pot Roast
Barbecue-Style Pot Roast

Barbecue-Style Pot Roast

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Cook Minutes 15 Hr 30 Min
Prep : 30 Min Cook: 15 Hr
Grilled on the outdoor barbecue, this beef pot roast couldn't be more tender or flavourful - or easier to prepare!
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Original BBQ Sauce
1/4 cup Lea & Perrins Worcestershire Sauce
1/4 cup dry red wine
2 Tbsp. Heinz Tomato Ketchup
1 boneless beef pot roast (3 lb./1.4 kg)
1 onion, cut into 2-inch-thick wedges
3 cloves garlic, minced
1 Tbsp. corn starch
4-1/2 tsp. water
1/4 cup HP Sauce Original
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How do I make it ?
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Step 1
Mix barbecue sauce, Worcestershire sauce, wine and ketchup until blended.
Step 2
Use long fork or sharp knife to pierce holes into both sides of roast; place in shallow dish. Pour barbecue sauce mixture over roast; turn to evenly coat both sides of roast. Refrigerate 12 hours to marinate, turning roast occasionally.
Step 3
Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 350ºF. Remove roast from marinade; reserve marinade for later use. Place roast on sheet of heavy-duty foil; top with onions and garlic. Cover with second sheet of heavy-duty foil; seal edges of foil tightly to make packet.
Step 4
Place foil packet on barbecue grate over unlit area; cover. Grill 2-1/2 to 3 hours or until roast is very tender. Poke several holes in foil packet to release steam before carefully opening packet. Transfer roast to rimmed baking sheet, reserving cooking juices in foil packet. Cover roast loosely with additional foil; let stand 20 min.
Step 5
Meanwhile, pour meat juices from foil packet into medium saucepan. Stir in reserved marinade. Bring to boil, stirring occasionally. Mix corn starch and water until blended. Gradually stir into ingredients in saucepan; cook and stir 2 to 3 min. or until thickened.
Step 6
Cut roast across the grain into thin slices. Serve topped with cooked sauce and HP Sauce.
Kraft Kitchen Tips!
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Note
The roast can be marinated up to 24 hours before grilling as directed.
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Variation
Substitute beef broth for the wine.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 4 g
20 %
Cholesterol 55 mg
Sodium 310 mg
13 %
Carbohydrate 8 g
Fibre 0 g
Sugars 5 g
Protein 19 g
Vitamin A
0 %
Vitamin C
2 %
Calcium
2 %
Iron
15 %
Servings
12 servings, 1/12 recipe each
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.
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