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.
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
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.
In a medium bowl, combine tomato paste, brown sugar, water, vinegar, chili powder, Worcestershire sauce, and dry mustard. Pour sauce over meat in cooker.
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.)
Cool slow cooker completely; remove liner and toss.
Serve with instant mashed potatoes, Easy Smashed Potatoes, or Creamy Cheddar Grits (recipes in next steps below)
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.
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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