By Timalina Scott
TOTAL TIME: 3 hr 35 min
PREP: 20 min
INACTIVE: 15 min
COOK: 2 ½ hr
YIELD: 6 to 8 servings
INGREDIENTS
1 jar of Bentley’s Batch 5 Hot
Barbeque Sauce
(1/2 cup needed to inject the
sauce into roast)
3 tablespoons extra-virgin olive oil
1 4 to 5-pound top round roast
1¼ teaspoon salt
1¼ teaspoon freshly ground
black pepper
4 large red potatoes, peeled and
quartered
4 large shallot, peeled and
halved lengthwise
5 carrots, peeled and cut into
1-inch pieces
6 cloves of garlic, peeled and halved
1 tablespoon chopped
fresh parsley (flat not curly)
1 teaspoon chopped fresh thyme
⅓ cup water
⅓ cup Bentley’s Batch 5 Barbeque Sauce
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix together salt and freshly ground black pepper and set aside. Inject the roast with ½ cup of Bentley’s BBQ sauce all over; blot moisture from the outside of the roast. Rub the salt and pepper mix all over the roast to thoroughly coat. Heat the olive oil over medium heat in a large skillet. Add roast to skillet and brown on all sides. Add potatoes, shallot, and carrot; cook for 10 min or until vegetables are lightly browned.
- Add water, Bentley’s BBQ sauce, parsley, garlic, and thyme. Cover with a tight-fitting lid and cook for 5 min. Place the roast into a roasting pan or Dutch oven with fat side down; scrape up the cooked potatoes, shallots, carrots and garlic, and arrange around the roast. Cover the roasting pan with lid, and bake in the preheated oven for 1 ½ hours. Uncover the pot roast, baste with the pan juices. Cover the roast and continue cooking until the meat is very tender, 2 to 2 ½ hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 min before carving. Serve each portion of the carved roast with potatoes, shallots and carrots. Spoon the pan juices or Bentley’s Batch 5 Hot BBQ sauce over the meat and vegetables, and serve.
