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finger-lickin pot roast

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mouth watering slow cooked pot roast in a sweet and spicy barbeque sauce.

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Ingredients

  • for sauce:
  • 10 oz can root beer
  • 1/3 cup hickory-flavored bbq sauce
  • 2 Tbsp. tomato paste
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. grated ginerroot
  • 2 tsp. worchestershire sauce
  • 1 tsp. minced garlic
  • 1.2 tsp. each ground cumin and chili powder
  • 1 sirloin tip roast (3-4 lbs.)
  • salt and pepper to taste
  • 1 medium onion cut into wedges
  • 2 Tbsp. cornstarch

Details

Servings 8

Preparation

Step 1

for sauce:
mix all sauce ingredients together in a saucepan and bring to a boil. reduce heat and boil gently for 2 minutes. remove from heat...it will be very strong and concentrated, and will mellow once its cooked with with the roast in the juices.

for pot roast:
brown all sides of the roast in heated skillet or dutch oven. use enough oil to prevent sticking. place roast in a slow cooker. arrange onion wedges around roast. sprinkle with salt and pepper. pour sauce over roast. cover and cook on low heat for 8 hours. rmove roast and onion from slow cooker. pour sauce in a medium saucepan remove as much fat as possible. bing to a boil then, whisk in cornstarch/water to thicken. slice roast and serve with gravy.

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