Barbecue Pot Roast Recipe (2024)

FAQs

Does pot roast get more tender the longer you cook it? ›

Yes, pot roast absolutely becomes more tender the longer it cooks.

Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time. That's what it takes to melt down the tough connective tissue in the meat until you can cut it with a fork.

Some of the most common methods include: Flour: Mix flour with a little cold water to form a paste, and then slowly stir it into the stew or pot roast. Be sure to cook the stew or pot roast for an additional 5-10 minutes after adding the flour mixture to allow it to thicken.

Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time.

Traditionally, this means the meat is partially covered in liquid and cooked for hours until it becomes juicy and tender. In this case, the steam from the slow cooker creates moisture for the meat to braise in.

The Cast of Characters: Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary (if you have it; if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms. Behold the chuck roast, my friends.

Marinate the meat.

Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef.

What to season a pot roast? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Coat your roast in flour and seer every side in butter. This locks in the moisture and helps keep your roast tender. Place your roast into the crockpot fat side up. This allows the fat juices to flavor the meat and helps tenderize it.

As a rule of thumb, you'll need to grill your roast for 15 to 20 minutes per pound, depending on your desired doneness. A medium rare roast should cook to 130 to 135 degrees, while a medium roast should cook to about 140 degrees before removing it from the grill.

If you're cooking fast and hot, you don't need to wrap anything in foil. A foil wrapper works best with low and slow cooking methods. Take your meat out of the foil earlier rather than later. Otherwise, it can get mushy, and no one will want to eat it.

Cook at constant heat, in closed barbecue, to desired doneness: 145°F (63°C) for medium-rare; 155°F (68°C) for medium. The roast will continue to cook once removed from the spit, remove from heat five degrees before desired doneness. Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes.