Barbecue Pot Roast Recipe (2024)

FAQs

Does pot roast get more tender the longer you cook it? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Chuck Roasts are a top choice for adding a sweet & zesty BBQ sauce while cooking.

Suggested roasting times per 500g for standing rib roast cooking at 200ºC: Rare - 15-20 min per 500g, Medium - 20-25 min per 500g, Well done - 25-30 min per 500g.

Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time.

If you want to be the master of your gas grill, there are a few things to try. Larger fattier cuts of meat like beef briskets, pork shoulders or butts, and ribs are great for the low-and-slow method. Because barbecuing relies on indirect heat, you need to allow plenty of room for the smoke to penetrate the meat.

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling.

Chicken is the go-to option and holy grail of any grill experience. If you are looking for the best and easiest meat to grill—chicken thighs are just the meat cuts you need. Talk to experienced grillers and they will tell you that this part of the chicken, especially with the skin left on, is superior to any other cut.

As steaks cook quickly on the grill, tender cuts such as sirloin, ribeye and fillet give the best results. These cuts come from areas of the cow that do less work, whereas hard-working muscles are better for long, slow cooking.

Grill - cooked under the top heating element in an oven. Barbecue - cooked over hot coals, usually outside. Roast - meat or vegetables cooked in the oven, sometimes brushed with oil.

Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time.

What is the secret to a perfect roast? ›

The secret to making tender roast beef:

It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.

Top Tips. Wrap the roast securely in heavy duty foil to prevent the juices from running out this will allow for a tender and juicy roast.

Keep the Lid Closed

It should also trap in moisture, helping to stop your meat from drying out. Another tip here would be (for longer cooks) to add a pan of water to the grill (set a heat-proof pan on the grill away from the meat), which will help to create steam and therefore moisture.