TANGY OVEN POT ROAST

Tangy Oven Pot Roast image

Barbecue sauce is only the tip of the flavor extravaganza in our Tangy Oven Pot Roast recipe. Brown sugar, garlic powder, black pepper, marjoram and rosemary help to give Tangy Oven Pot Roast its unique taste. Surprise your family the weekend with this unforgettable, slowly braised masterpiece.

Provided by My Food and Family

Categories Home

Time 3h45m

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 Tbsp. brown sugar
2 tsp. garlic powder
1/2 tsp. ground black pepper
1 boneless beef chuck roast (2-1/2 lb.)
1 tsp. oil
1-1/2 lb. mixed red and white new potatoes
1-1/2 lb. carrots with trimmed tops, cut diagonally in half
1/2 cup cut-up sweet onions (1-inch chunks)
3/4 cup fat-free reduced-sodium beef broth
1/2 cup KRAFT Original Barbecue Sauce
2 sprigs fresh marjoram leaves
2 sprigs fresh rosemary

Steps:

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; rub evenly into both sides of roast.
Add oil and meat to hot 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. Top with marjoram and rosemary; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is very tender.
Transfer meat and vegetables to platter, reserving drippings in pan. Discard herbs. 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.

Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g