Barbecue Honey Pot Roast with Carrots

There’s nothing I love more than the comfort of a slow-cooked barbecue pot roast. This recipe is my go-to when I want something flavorful, tender, and easy to prepare. I season the roast with a perfect blend of sweet and savory ingredients, then let the slow cooker work its magic for 10-12 hours. I love pairing it with carrots and green onions for a hearty, satisfying meal, but it’s also great served on a bun for a tasty BBQ sandwich. Whether it’s a family dinner or a casual weeknight, this dish is always a hit in my house!

Why You Will Love This Recipe

You’re going to love this recipe because it’s incredibly easy to make and so rewarding. I love that after just a little bit of prep, searing the roast and mixing a few simple ingredients, I can let the slow cooker take over and do all the work. The result is a melt-in-your-mouth, tender roast that is packed with sweet and savory flavors from the barbecue seasoning, cola, and pomegranate juice. It’s versatile too; I can serve it with veggies for a wholesome dinner or pile it onto a bun for a delicious BBQ sandwich. This recipe is always a crowd pleaser, whether it’s a family dinner or a gathering with friends, and the best part is that it frees up my time while filling the house with an amazing aroma!

Pot Roast Ingredients

For this pot roast, I like to keep things simple yet flavorful with a combination of carefully chosen ingredients. I begin by searing a 3.5 lb boneless beef rump roast in olive oil to create a beautiful golden crust that seals in all the juices. For a perfect balance of sweet and savory, I rub the roast with a homemade barbecue seasoning mix. Then, I add a splash of cola and pomegranate juice, which not only tenderizes the beef but also adds a subtle depth of flavor. To finish, I season with black pepper, garlic salt, and parsley, and add baby carrots and chopped green onions for a complete, hearty meal. After slow cooking for hours, the result is an irresistibly tender, flavorful roast that feels like the ultimate comfort food.

Tip For Beginners

Here are a few tips that I’ve learned over time to help beginners make the perfect pot roast:

1. I Choose the Right Cut of Meat: A boneless beef rump roast or chuck roast is always my go-to. I’ve tested different cuts, and these work best because they become incredibly tender and juicy after slow cooking.
2. I Always Sear the Meat First: Searing the roast in hot oil before putting it in the slow cooker makes a huge difference. I’ve found that this step locks in the juices and creates a beautiful, golden crust that adds so much flavor.
3. I Use the Low Setting for Slow Cooking: After testing different cooking times, I’ve learned that cooking the roast on low for 10-12 hours is key. The longer, slower cooking process breaks down the meat perfectly, giving it that melt-in-your-mouth texture.
4. I Add Vegetables Toward the End: Through trial and error, I discovered that adding veggies like carrots during the last couple of hours keeps them from getting too mushy while still soaking up all those delicious flavors.
5. I Let the Roast Rest: Once it’s done, I always let the roast rest for a few minutes before shredding or slicing. This simple step keeps the meat juicy and flavorful with every bite.
6. I’m Not Afraid to Experiment: I’ve tested all kinds of seasonings and found that it’s fun to switch things up. You can easily customize this recipe with different herbs or spices to suit your own taste.

 Pot Roast Recipe Tweaks

To elevate my pot roast recipe, I’ve found a few key tweaks that really make a difference. One of the easiest ways to enhance the flavor is by experimenting with different liquids. Instead of just using water, I like to use beef broth or even a splash of red wine for a richer base. Sometimes, I’ll add a little balsamic vinegar to give the gravy a nice tang. Another trick I love is incorporating mushrooms, either sautéed or dried porcini. They bring an earthy, savory depth that complements the beef perfectly.

I’ve also experimented with adding a touch of sweetness to balance out the savory flavors. A tablespoon or two of brown sugar or maple syrup works wonders, especially when paired with barbecue seasoning. For an extra layer of flavor, I like to rub Dijon mustard over the roast before searing it. This gives the meat a tangy, flavorful crust that adds complexity to every bite.

When it comes to vegetables, I don’t just stick to carrots. Adding root vegetables like parsnips, potatoes, or turnips gives the dish more variety and they soak up the rich flavors of the pot roast beautifully. I also love to finish the dish with fresh herbs like rosemary or thyme during the last half hour of cooking. It adds a bright, fresh flavor that cuts through the richness. And for a final touch, topping the roast with crispy fried onions just before serving adds a great crunch and an extra burst of flavor.

Frequently Asked Questions about Barbecue Honey Pot Roast

1. How do I choose the best cut of meat for pot roast?
I usually go for a boneless beef rump roast or chuck roast. These cuts have the right amount of fat and connective tissue that break down during slow cooking, making the meat incredibly tender and flavorful.

2. Do I need to sear the meat before slow cooking?
Yes, I highly recommend searing the roast before placing it in the slow cooker. Searing creates a delicious, golden crust that locks in flavor and helps develop a richer taste in the final dish.

3. Can I cook the pot roast on high instead of low?
While you can cook the roast on high for 5-6 hours, I’ve found that cooking it on low for 10-12 hours yields the best results. The longer cooking time allows the meat to become more tender and fall apart effortlessly.

4. What vegetables work best with pot roast?
Carrots, potatoes, and onions are classic choices, but I like to mix it up with other root vegetables like parsnips or turnips. They hold up well during slow cooking and absorb the flavors of the roast perfectly.

5. How can I prevent my vegetables from getting too soft?
I’ve learned that adding vegetables during the last 2-3 hours of cooking prevents them from becoming mushy. This way, they stay tender but still hold their shape.

6. Can I make a thicker gravy?
Yes, if you prefer a thicker gravy, I recommend removing the roast after cooking and whisking a bit of cornstarch slurry into the cooking liquid. Let it simmer for a few minutes until the gravy thickens.

7. What’s the best way to store leftovers?
Leftover pot roast can be stored in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen overnight, so it’s perfect for sandwiches or reheating the next day.

8. Can I freeze pot roast?
Absolutely! I’ve frozen pot roast many times. Just make sure to cool it completely and store it in a freezer-safe container for up to three months. When ready to enjoy, thaw it in the fridge overnight and reheat on the stovetop or in the oven.

Barbecue Honey Pot Roast with Carrots

Comfort food doesn’t get any better than slow cooker barbecue roast beef. This tender and flavorful roast beef is seasoned to perfection and slow cooked for 10-12 hours in the crock pot. Pair this pot roast with baby carrots, green onions and coleslaw. Top on a bun, if desired.

No ratings yet

Print Recipe Pin Recipe Share by Email

Prep Time 15 minutes mins

Cook Time 11 hours hrs

Total Time 11 hours hrs 15 minutes mins

Course main

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• ▢ 1/4 cup olive oil
• ▢ 3.50 lb Boneless Beef Rump Roast
• ▢ 1/2 cup cola soda
• ▢ 1/4 cup pomegranate juice
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 teaspoon garlic salt
• ▢ 1 tablespoon parsley
• ▢ 2-3 cups of carrots
• ▢ 6 green onions , chopped
• ▢ 1 teaspoon smoked paprika
• ▢ 2 cups water or beef broth
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/2 teaspoon chili powder
• ▢ 1/2 teaspoon onion powder

Cook ModePrevent your screen from going dark

Instructions

 

• Trim any excess fat from the roast and discard. Heat 1 tablespoon of olive oil in a large dutch oven over medium-high heat. Rub the roast with a mixture of smoked paprika, cumin, chili powder, onion powder, garlic salt, and black pepper. Place the seasoned roast in the hot pan and sear each side for 5-8 minutes, or until browned and crisp. Transfer the roast to a slow cooker.
• In a small bowl, whisk together honey, cola, pomegranate juice, and 2 cups of water or beef broth. Pour the mixture over the roast in the slow cooker. Sprinkle the roast with additional black pepper, garlic salt, and dried parsley.
• Cover the slow cooker and cook on low heat for 10-12 hours. Add the baby carrots during the last 2 hours of cooking. Once the roast is done, top with chopped green onions.
• For an optional glaze, combine a few tablespoons of honey with a splash of water or broth, and spread over the top of the roast just before serving.
• Serve the pot roast with your favorite sides, such as coleslaw or a fresh salad, or even on a bun for a delicious sandwich. Enjoy!

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

Save This Recipe To Your Recipe Box

Create an account on our website and save your favorite recipes. You’ll be able to access your recipe box on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

This is a sponsored conversation written by me on behalf of KC Masterpiece. The opinions and text are all mine.