Texas Barbecue Pot Roast

Texas Barbecue Pot Roast Recipe | Mouth-Watering American Dish

Region / culture: USA | Preparation time: overnight | Servings: 8 to 10

Introduction

Texas Barbecue Pot Roast is a delicious and flavorful dish that is perfect for a hearty meal. The combination of tender meat and tangy barbecue sauce is sure to satisfy your taste buds.

History

This recipe has its roots in traditional Texas barbecue cooking, where slow-cooked meats are a staple. The use of a pressure cooker helps to tenderize the meat quickly, while still infusing it with the rich flavors of the barbecue sauce.

Ingredients

0.5 cup of catsup
0.5 cup of apricot preserves
0.25 cup of dark brown sugar
0.25 cup of white vinegar
0.5 cup of Teriyaki or soy sauce
1 tsp of Crushed Dry red pepper
1 tsp of dry mustard
0.25 tsp of pepper
4 to 4.5 lb (2.04 kg) of Eye of Round, Bottom Round, Boneless Chuck Roast or pork loin Roast
1.5 cup of water for beef or 2 cup of water for pork
1 Large onion, Sliced

How to prepare

Prepare the barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place the roast and barbecue sauce in a large plastic bag or glass dish. Refrigerate overnight. Place water and a cooking rack or steamer basket in a 6 qt Presto pressure cooker. Cover the rack or steamer basket with half of the sliced onions. Remove the roast from the sauce (reserve the sauce). Put the roast on the onions and cover with the remaining onions. Close the pressure cooker cover securely. Place the pressure regulator on the vent pipe. Cook at 15 lb pressure, with the regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let the pressure drop of its own accord. Meanwhile, place the reserved barbecue sauce in a saucepan and simmer until reduced by about one-half, stirring occasionally. Remove the roast and keep warm. Discard the cooking water or use it for making soup. Puree the onions in a blender or food processor and add to the reduced barbecue sauce. Serve the sauce with the sliced roast.
This recipe makes 8 to 10 servings.

Variations

Substitute the pork loin roast with beef for a different flavor.
Add in some chopped vegetables like bell peppers and carrots for added nutrition.

Cooking Tips & Tricks

Marinating the meat overnight in the barbecue sauce helps to enhance the flavor.

- Using a pressure cooker cuts down on cooking time, but you can also slow cook the meat in the oven for a few hours for a similar result.

- Be sure to let the pressure drop on its own after cooking to ensure the meat stays tender.

Serving Suggestions

Serve Texas Barbecue Pot Roast with mashed potatoes, coleslaw, and cornbread for a complete meal.

Cooking Techniques

Using a pressure cooker helps to tenderize the meat quickly and infuse it with the flavors of the barbecue sauce.

Ingredient Substitutions

You can use beef instead of pork for a different flavor profile.

Make Ahead Tips

You can marinate the meat in the barbecue sauce overnight for easy preparation the next day.

Presentation Ideas

Slice the roast and serve it on a platter with the barbecue sauce drizzled on top for a beautiful presentation.

Pairing Recommendations

Pair Texas Barbecue Pot Roast with a side of roasted vegetables and a glass of red wine for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Texas Barbecue Pot Roast contains approximately 350 calories.

Carbohydrates

Each serving of Texas Barbecue Pot Roast contains approximately 15 grams of carbohydrates.

Fats

Each serving of Texas Barbecue Pot Roast contains approximately 12 grams of fat.

Proteins

Each serving of Texas Barbecue Pot Roast contains approximately 30 grams of protein.

Vitamins and minerals

This dish is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains soy and may contain traces of nuts from the apricot preserves.

Summary

Texas Barbecue Pot Roast is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Texas Barbecue Pot Roast is a flavorful and satisfying dish that is perfect for a hearty meal. With a rich barbecue sauce and tender meat, this recipe is sure to become a family favorite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Texas Barbecue Pot Roast. It was a hot summer day in Texas, and my dear friend Martha invited me over for a backyard barbecue. As soon as I arrived, the mouthwatering aroma of slow-cooked meat filled the air. I knew I was in for a treat.

Martha greeted me with a warm hug and a big smile. She led me to the backyard where a large grill was sizzling with all sorts of delicious meats. But what caught my eye was a big pot sitting on the side of the grill, bubbling away with a rich and savory sauce.

"What's in the pot?" I asked, my curiosity piqued.

Martha chuckled and said, "That, my dear, is my famous Texas Barbecue Pot Roast. It's a family recipe that's been passed down for generations. Would you like to learn how to make it?"

I couldn't refuse such a generous offer, so I eagerly agreed. Martha handed me a pen and paper and began to dictate the ingredients and steps for making the Texas Barbecue Pot Roast.

First, she told me to season a beef chuck roast with salt, pepper, and garlic powder. Then, she instructed me to sear the meat in a hot skillet until it was browned on all sides. Next, she had me chop up onions, bell peppers, and garlic, and add them to the pot along with some beef broth, Worcestershire sauce, and a few secret spices.

As the pot simmered away on the grill, Martha shared stories of how her grandmother used to make this dish for family gatherings and special occasions. She described how the meat would become so tender and flavorful after hours of slow cooking, soaking up all the delicious flavors of the barbecue sauce.

I watched in awe as Martha worked her magic, stirring the pot and basting the meat with the sauce. The smell was intoxicating, and I could hardly wait to taste the final result.

Finally, after several hours of simmering, the Texas Barbecue Pot Roast was ready. Martha ladled the tender meat onto a platter and drizzled it with the thick, rich sauce. The aroma was heavenly, and my mouth watered in anticipation.

I took a bite of the succulent meat, and it practically melted in my mouth. The flavors were bold and smoky, with a hint of sweetness from the barbecue sauce. It was unlike anything I had ever tasted before, and I was instantly hooked.

After that day, I made it a point to learn as much as I could about Texas barbecue and traditional Southern cooking. I visited local barbecue joints, attended cooking classes, and even traveled to small towns in Texas to sample authentic dishes.

Over the years, I refined Martha's recipe for Texas Barbecue Pot Roast, adding my own twist with different spices and ingredients. I made it for family gatherings, potlucks, and backyard barbecues, always receiving rave reviews and requests for the recipe.

As time went on, I became known in my community as the "Queen of Texas Barbecue," and my pot roast was sought after by friends and neighbors alike. I took great pride in sharing this beloved recipe with others, passing down the tradition just as Martha had done for me.

To this day, whenever I make Texas Barbecue Pot Roast, I think back to that fateful summer day in Martha's backyard. It was a moment that sparked a lifelong passion for cooking and a deep appreciation for the flavors and traditions of Texas cuisine.

I am grateful for the lessons I learned that day, and I will always cherish the memories of sharing good food and good company with dear friends. And as I continue to cook and create in my kitchen, I know that Martha's Texas Barbecue Pot Roast will always hold a special place in my heart.