This post may contain affiliate links. Please read our disclosure policy.
Smoky BBQ Pot Roast is tender, saucy, and full of barbecue flavor. This easy Dutch oven roast cooks low and slow, then gets shredded and mixed with barbecue sauce and savory cooking juices. Serve it as a hearty dinner or pile it onto buns for delicious barbecue beef sandwiches!
Easy Dutch Oven Barbecue Beef
This barbecue beef pot roast is a different way to enjoy a chuck roast when you want something besides the usual pot roast and gravy. The smoky seasoning and barbecue sauce give the beef lots of flavor, and the onions cook right along with it.
There’s no need to sear the meat first. Just season the roast, add it to the Dutch oven with the onions and broth mixture, then cover and let the oven do the cooking.
Why You’ll Love This Recipe
- No searing. A little prep gets the roast ready for the oven.
- Homemade seasoning. The rub is included right in the recipe, so there’s no separate batch to make.
- Optional vegetables. Add potatoes and carrots for more of a complete meal.
- Easy serving options. Enjoy the shredded beef as a main dish or use it for sandwiches.
- Useful leftovers. Save a portion for another dinner or freeze it for later.
Smoky BBQ Pot Roast Ingredients
This barbecue beef roast uses a chuck roast, a few pantry staples, and a simple homemade spice rub.
For exact amounts, please see the recipe card below.
Chuck Roast, Low Sodium Beef Broth, Low Sodium Soy Sauce, Yellow Onion, Garlic, Liquid Smoke, Salt, Smoked Paprika, Brown Sugar, Coarse Black Pepper, Cumin, Chili Powder, Sweet Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, BBQ Sauce, Potatoes (optional), Carrots (optional)
Chuck Roast: Choose a roast with some marbling for tender shredded beef.
Broth and Soy Sauce: Use low sodium versions of both. The soy sauce and barbecue sauce still contribute salt, so keep that in mind before adding more.
Spice Rub: This blend is based on my Ribs Spice Rub recipe, with less salt for this roast. The small batch included below makes just enough for this recipe.
BBQ Sauce: Use a sauce you enjoy, since its flavor comes through in the finished beef.
Optional Potatoes and Carrots
For more of a complete meal, include about 1 pound of small potatoes and 3 carrots cut into thick chunks. The amounts are flexible; use what fits comfortably around the roast without crowding the Dutch oven. These optional vegetables aren’t shown in the ingredients photo.
Add the potatoes and carrots around the roast after adding the broth mixture and reserved spice rub, then cover and cook everything together.
How to Make Smoky BBQ Pot Roast
This delicious beef pot roast comes together easily, with no precooking required.
- Mix the spice rub ingredients, including the salt, and set aside. Pat the roast dry with paper towels, then season with most of the rub, reserving a little for the top. Let it sit while you prepare the remaining ingredients.
- Stir together the broth, soy sauce, garlic, and liquid smoke. Chop the onion and spread it over the bottom of a Dutch oven.
- Set the roast on the onions and pour the broth mixture over it. Sprinkle the reserved rub over the top. If using potatoes and carrots, arrange them around the roast.
- Cover the Dutch oven with its lid and bake at 300°F for about 2 hours for a smaller roast, or about 3 hours for a larger roast.
- Brush about ½ cup of barbecue sauce over the roast, then cover and return it to the oven for about 1 more hour.
- Allow about 3–4 hours total cooking time, or until the beef is very tender and pulls apart easily with a fork. Cooking time will vary depending on the size and thickness of the roast.
- Remove the potatoes and carrots, if using, and keep warm. Leave the cooked roast in the Dutch oven and skim the excess fat from the surface of the cooking liquid. Alternatively, ladle the liquid into a fat separator and reserve the defatted juices.
- Shred the beef with two forks, discarding any large pieces of fat.
- Stir in about ½ cup more barbecue sauce, or to taste. If you used a fat separator, add back enough of the reserved cooking juices to make the beef as saucy as you like.
Tips for Tender Barbecue Beef
- Use tenderness as your guide. If the roast is still firm and difficult to pull apart, cover it and continue cooking.
- Keep the lid on during the braise to help retain the cooking liquid.
- Count the final hour in the total cooking time. The roast cooks for about 3–4 hours altogether, including the hour with barbecue sauce on top.
- Add the reserved juices gradually. If using a fat separator, you may not need to return all of the juices to the shredded beef.
Serving Suggestions
Serve the beef with the potatoes and carrots cooked alongside it, or enjoy it with Instant Pot Mashed Potatoes, Instant Pot Brown Rice Pilaf, or baked potatoes.
For a vegetable side, try my Sautéed Green Beans or Air Fryer Carrots on the side.
For barbecue beef sandwiches, pile it onto buns and add coleslaw or sliced pickles. Leftovers are also delicious tucked into a baked potato.
Storage and Reheating
Refrigerator: Refrigerate leftovers promptly in shallow, airtight containers and use within 3–4 days.
Freezer: Freeze the beef with some of its sauce and cooking juices for up to 3 months for best quality. Thaw in the refrigerator.
Reheating: Reheat in a covered saucepan over low heat, stirring occasionally, until the beef reaches 165°F. Add a splash of broth or water if needed to loosen the sauce.
More Delicious Pot Roast Recipes
Apple Cider Pot Roast
Crock Pot Mississippi Pot Roast
Easy Instant Pot Pot Roast
If you make this delicious Smoky BBQ Pot Roast recipe, let me know by leaving a comment with a star rating below! 😊
Smoky BBQ Pot Roast
Ingredients
Spice Rub
- ½ teaspoon Table Salt
- 2 ½ teaspoons Smoked Paprika
- 2 ½ teaspoons Brown Sugar
- 1 ¼ teaspoons Coarse Black Pepper
- 1 ¼ teaspoons Cumin
- 1 ¼ teaspoons Chili Powder
- 1 ¼ teaspoons Sweet Paprika
- 1 ¼ teaspoons Garlic Powder
- 1 ¼ teaspoons Onion Powder
- ¼ teaspoon Cayenne Pepper
Roast and Cooking Liquid
- 3–4 pound Chuck Roast
- 1 cup Low Sodium Beef Broth
- ¾ cup Low Sodium Soy Sauce
- 2 Tablespoons Minced Garlic
- 4 teaspoons Liquid Smoke
- 1 large Yellow Onion thickly chopped
Optional Vegetables
- 1 pound Small Potatoes approximately; adjust as desired
- 3 Carrots cut into thick chunks (approximately; adjust as desired)
Topping
- 1 cup BBQ Sauce divided (approximately; adjust the final addition to taste)
Instructions
Prep
- Heat the oven to 300°F.
- Mix together all of the spice rub ingredients in a small bowl and set aside.
- Pat the chuck roast dry with paper towels. Season all sides with most of the spice rub, reserving a little for the top. Let the seasoned roast sit while you prepare the remaining ingredients.
- In a bowl or large measuring cup, stir together the beef broth, soy sauce, minced garlic, and liquid smoke.
- Chop the onion and spread it over the bottom of a Dutch oven.
- Place the seasoned roast on top of the onion. Pour the broth mixture over the roast, then sprinkle the reserved spice rub over the meat.
- If using potatoes and carrots, prepare them and arrange them around the roast.
- Cover the Dutch oven with its lid and bake for about 2-3 hours for a smaller roast, or about 3-4 hours for a larger roast.
- Brush ½ cup of the barbecue sauce over the roast. Cover and return to the oven for about 1 more hour, or until the beef is very tender and pulls apart easily with a fork. Total cooking time is about 3–4 hours, depending on the size and thickness of the roast. Continue cooking if needed until tender.
- If using potatoes and carrots, transfer the cooked vegetables to a serving dish and cover to keep warm.
Defat and Finish
- Leave the roast in the Dutch oven and use a spoon to skim the excess fat from the surface of the cooking liquid. Alternatively, ladle the liquid into a fat separator, reserving the defatted juices. There is no need to remove the roast.
- Shred the beef in the Dutch oven with two forks, discarding any large pieces of fat. Stir in the remaining barbecue sauce, about ½ cup or to taste. If you used a fat separator, add back enough of the reserved cooking juices to reach your desired consistency. Serve warm.
Notes
- Cooking Time: The listed cook time is 3 hours, but larger or thicker roasts may need 4 hours or longer. The final hour with barbecue sauce is included in the total cooking time.
- Spice Rub: Use the entire small batch. The ½ teaspoon salt is for the entire recipe and is mixed into the rub.
- Optional Vegetables: About 1 pound of small potatoes and 3 carrots is a guide; adjust the amounts to fit your Dutch oven.
- Servings: Yield is approximately 6–8 servings, depending on the size of the roast, trimming, and portion size.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
