roast

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My family’s favorite bbq hands down. This is so easy, can be made in advance, and also works as a crock pot or stovetop meal. This will save for several days in the refrigerator and reheats even better.

1 3.5-4.5 lb chuck roast or 3-4 lbs of chicken. (If cooking chicken, skip the sear. I’m sure it would also work for pork but have never tried!)
2 14 oz cans tomatoes (diced or whole)
2 Tbsp butter
1 1/2 onion, diced
5-6 cloves of garlic
1 shallot optional
2-3 cups bbq sauce (I use homemade, 2 cups of sweet bbq sauce and 1 of vinegar bbq sauce)
Salt
Pepper
Dijon mustard

If oven braising preheat oven 300-325 F (Lower takes longer)
Salt and pepper roast generously.
Heat dutch oven or cast iron pan to smoke point (I use ghee but you can use any oil you prefer) and sear 3-4 minutes on each side. I reduce to medium heat or medium high heat after placing meat in pan to keep from burning the oil.
Remove chuck roast, reduce to medium or medium low heat and add onion. cook for 2 minutes, add shallots, cook for until onions start to turn translucent.

Add Garlic, Stir vegetables until you start smelling the garlic, about a minute.

Add tomatoes and BBQ sauce.

Bring to medium-medium high, uncovered and reduce liquid until it thickens, stirring frequently.
Smother roast in dijon mustard (I also mix in paprika and chili powder)

Place back into pot and cover.

Place in oven and check at 3.5 hours. Meat should be tender and fall off easily with fork. If not, replace to oven and cook in hour increments. When finished cooking, meat will be the most tender if you refrigerate in its juices and reheat the next day, but it can be eaten right away when finished!

Let me know what you think, or if you do something similar, what herbs and spices you use in your barbecue!

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