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BBQ Pot Roast Over Potatoes

  • Prep Time: 30 minutes
  • Cook Time: 10 to 12 hours (low) or 5 to 6 hours (high)
  • Servings: 10
  • Course: Main Dish

Homemade BBQ sauce makes this tender one-pot beef dish a hit. Serve it up with mashed potatoes or creamy cheddar cheese grits for even more flavor.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Make Ahead: Prepare recipe through step 2. Cover and chill in slow cooker overnight. In the morning, cook and prepare as below.

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For the BBQ Pot Roast

  • Reynolds® Slow Cooker Liner
  • 2 onions, sliced
  • 2 green sweet peppers, cut into large wedges
  • 3 to 3 1/2 pounds boneless beef chuck roast, trimmed of fat
  • 1 6-ounce can tomato paste
  • 1/3 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • Instant mashed potatoes (prepared), Easy Smashed Potatoes (recipe below), or Creamy Cheddar Grits (recipe below)

For Easy Smashed Potatoes

  • 3 pounds russet potatoes
  • 1/4 cup butter
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For Creamy Cheddar Grits

  • 3 1/2 cups chicken broth
  • 1 1/3 cups milk
  • 1/4 teaspoon ground black pepper
  • 1 1/4 cups quick-cooking grits
  • 1 cup shredded Monterey Jack cheese
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons butter


Step 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Place onions and sweet peppers on the bottom of cooker. Place beef on top of the vegetables, trimming to fit as needed.

Step 2

In a medium bowl, combine tomato paste, brown sugar, water, vinegar, chili powder, Worcestershire sauce, and dry mustard. Pour sauce over meat in cooker.

Step 3

Cover slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Transfer meat to a platter or a shallow dish. Skim fat from vegetable mixture. Serve vegetable mixture with meat. (Do not lift or transport liner with food inside.)

Step 4

Cool slow cooker completely; remove liner and toss.

Step 5

Serve with instant mashed potatoes, Easy Smashed Potatoes, or Creamy Cheddar Grits (recipes in next steps below)

Step 6

Easy Smashed Potatoes

Cut 3 pounds russet potatoes into 2-inch pieces. In a 4- to 5-quart Dutch oven or large pot, cook, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return potatoes to the hot Dutch oven or pot; add 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat 3/4 cup milk over low heat until very warm. Mash potatoes with a potato masher until mashed. Stir in 1/2 cup warm milk, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Gradually stir in additional milk, if needed, to make desired creaminess. Makes 7 cups.

Step 7

Creamy Cheddar Grits

In a large saucepan over medium heat, bring 3 1/2 cups chicken broth, 1 1/3 cups milk, and 1/4 teaspoon ground black pepper just to a simmer. Add 1 1/4 cups quick-cooking grits in a steady stream, stirring constantly with a wooden spoon. Cook and stir 6 to 8 minutes or until the mixture thickens. Stir in 1 cup shredded Monterey Jack cheese, 3/4 cup shredded cheddar cheese, and 2 tablespoons butter until combined. Top with additional cheddar cheese. Makes 5 cups.

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