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.
Servings 8
Ingredients
- 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
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!