Easy-Breezy BBQ Pot Roast Dinner Recipe
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Category: |
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Ingredients: |
Ingredients: 2 pounds sweet potatoes cut into 1" cubes
2 pounds poblano peppers, stemmed, seeded, and cut into 1" cubes
4 teaspoons olive oil
1 tablespoon + 2 teaspoons salt-free mesquite seasoning (I used The Spice Hunter Salt Free Mesquite Seasoning Blend)
1/4 teaspoon sea salt
2 pounds eye round roast, trimmed
3/4 cup all-natural barbecue sauce, preferably sweetened with agave nectar or honey (I used OrganicVille Original BBQ Sauce)
3 small sweet white onions, trimmed, peeled, and quartered
8 cloves garlic
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Directions: |
Directions:Preheat the oven to 450°F. Line the bottom and sides of a large roasting pan with nonstick foil.
In the prepared pan, toss the potatoes and peppers with 2 teaspoons of the olive oil and 1 tablespoon mesquite seasoning until they're evenly coated.
Rub the roast with the remaining 2 teaspoons olive oil, then the salt, and the 2 teaspoons seasoning. Place the roast in the center of the roasting pan, and arrange the potatoes and peppers around it, not under it. Drizzle the barbecue sauce evenly over the roast and vegetables, using a pastry brush to make sure the roast is completely covered.
Separate the onions into layers. Scatter them over the top of the roast and veggies. Distribute the garlic cloves throughout the pan, placing 3 cloves directly on top of the meat. Bake for 20 minutes. Using a wooden spoon (so the foil doesn't rip), stir the veggies. Bake for 12 to 15 minutes longer, or until a meat thermometer reads 125°F when inserted in the center of the roast.
Take the pan out of the oven and transfer the roast to a cutting board. Tent it with foil for 10 minutes. Return the veggies to the oven if the potatoes are not fork-tender. Slice the meat into very thin slices against the grain at a 45-degree angle. Serve immediately with the veggies.
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