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Oven BBQ Beef Roast with Tangy Tomato Sauce

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Dutch oven or large oven-safe roasting pan A Dutch oven is ideal because it retains heat evenly and keeps moisture in. If you don’t have one, a roasting pan covered tightly with foil works too.
  • Meat Thermometer To ensure the roast is perfectly cooked and fork-tender.
  • Blender or immersion blender (optional) If you prefer a silky-smooth BBQ sauce.
  • Tongs and a carving knife For flipping and slicing the roast.
  • Aluminum foil To tent the meat during resting time and keep it juicy.

Ingredients
  

For the Beef Roast

  • 3 to 4 lb beef chuck roast or brisket both work well — see FAQs for tips
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional, for heat

For the Tangy Tomato BBQ Sauce

  • 1 ½ cups tomato sauce preferably no salt added
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • Pinch of salt to taste

Optional Garnish

  • Chopped fresh parsley
  • Extra sauce for serving

Instructions
 

Preheat and Prep the Beef

  1. Preheat your oven to 300°F (150°C). While the oven heats, pat the beef roast dry with paper towels to help the rub stick better and encourage browning.
  2. In a small bowl, mix together all the dry rub ingredients: smoked paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and pepper. Rub this generously over all sides of the beef. This rub forms the flavor base, similar to what you'd use in classic beef brisket recipes oven dry rub style preparations.

Sear the Meat

  1. Heat olive oil in a Dutch oven or heavy skillet over medium-high heat. Once hot, sear the beef roast on all sides until it forms a nice brown crust — about 2–3 minutes per side. This step locks in flavor and gives the beef a savory, caramelized edge.

Make the BBQ Sauce

  1. While the meat is searing, stir together all the BBQ sauce ingredients in a bowl: tomato sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard, and spices. This sauce brings a beautiful balance of tang and sweetness that simulates the best beef barbecue recipes from the South.

Bake Low and Slow

  1. Pour the sauce over and around the roast in your Dutch oven or roasting pan. Cover tightly with a lid or aluminum foil and transfer to the oven. Bake for about 3 hours, or until the meat is fork-tender and can easily be shredded. This method works especially well for oven brisket recipes or even brisket recipes oven overnight if you lower the temperature to 250°F and cook for 6–8 hours.

Rest and Slice

  1. Remove the roast from the oven and let it rest for at least 15 minutes, tented with foil. This helps the juices redistribute, keeping the meat moist.

Serve with Sauce

  1. Once rested, slice or shred the beef and spoon over the tangy tomato sauce. Alternatively, shred and mix the meat directly into the sauce for easier serving (especially if making barbecue beef sandwiches or bbq beef sandwiches).