This simple pot roast is braised in the oven and produces a very tender and flavourful result.
What do I need ?
Original recipe yields 10 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 Tbsp. brown sugar
2 tsp. garlic powder
1/2 tsp. ground black pepper
1 boneless beef pot roast (2-1/2 lb./1.1 kg)
1 tsp. oil
1-1/2 lb. (675 g) red new potatoes
1-1/2 lb. (675 g) carrots with trimmed tops, cut diagonally in half
1/2 cup chopped sweet onions (1-inch pieces)
3/4 cup 25%-less-sodium beef broth
1/2 cup Kraft Original BBQ Sauce
4 sprigs fresh thyme
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How do I 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 meat with rub; rub onto 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 ingredients in pan. Add 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.
Kraft Kitchen Tips!
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
Fat 17 g
Saturated fat 6 g
Cholesterol 80 mg
Sodium 290 mg
Carbohydrate 23 g
Fibre 3 g
Sugars 8 g
Protein 26 g
10 servings, 1/10 recipe (238 g) 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.