Tender Slow-Cooked BBQ Pot Roast

okay folks check it out listen I'mma do something a little bit non-traditional right I'mma do a barbecue pot roast now you guys can put this on top of uh Mass potatoes and gravy and everything else you know what I mean but we just going to put a little twist on it so let's get it okay so you know how like I always show my ingredients check this one out you want to talk about the lack of ingredients we got a Chuck Roose right here listen now that's sea salt right there you guys can use sea salt or COA salt you know a CO grind right we got black pepper now these right here this is for myself cuz I'm going to serve these with that on a plate right but when I say barbecue look I'm using my barbecue sauce right here if you guys don't have none of this right here use your you know whatever your favorite barbecue sauce is but watch how this is and watch this glaze okay so look the first thing we going to do is we're going to go ahead and get some heat in the pan right so you guys going to need a little extra virgin olive oil now you guys know that I used the infused right so that's where we can start off with like using quality uh you know product so I'm going to go ahead and add myself a couple of teaspoon tablespoons in here right we want to get this nice and hot and what we going to do is we going to you know put a little color on there so as we building up our heat in our Dutch oven right I'm going go this will be a great time for us to go ahead and check it out we going to go ahead and preheat right now listen to this you want to go 325 and we hit to start not 350 and the reason I'm using the Dutch oven cuz listen I want to be able to put the lid on the top cuz normally when I do a pot roast I like to sear and everything in the cast iron skillet okay so I'm going to have you guys come here and take a look I'm going to put a little olive oil on here and I'm going to have to keep a little freeh hand you know what I mean cuz I'm going to go ahead and start the season so I'm going to use my right hand to go ahead and massage this you know what I mean and get you know a coating on this I'm going flip this over we're going to do it just a little bit that's enough right cuz we want our seasonings to adhere now I'm keeping it real simple right I'm going to add a little sea salt this a big piece of meat and you know it's going to take a little time underneath it you know to soften it up right then I'm going to come with just a little bit of just you know black pepper right now this is a fine grind you guys okay now let's talk about the level up right the level up no pun intended I'm saying that but this is my level up seasoning this is the bee this is for like my heavier meat so a big solid piece of meat like this I like to just add a little you know a little bit more flavor outside of the salt and pepper you know what I mean so now I'm going to take it and just add a little bit on here you know what I mean now when you have a big piece of meat like this big solid piece of meat it only takes I mean it will take a lot of seasoning you know to get it to get in there now best practices would be to go ahead and you know once you season it to give it a little time to marinade right you know uh that would be great and if he really have some real TR thought about it you can like over you know marinate overnight let it you know sink deep in there you know but this right here this should be good for what we doing right here cuz we going to go ahead you'll see wait till I get that barbecue sauce in there all right so now we up to Temp we got our oven you know coming up to Temp also so listen you just take your roast and you want to be careful when you put it down right just so that it don't DET tear that's why I held it with [Music] both okay so when you Browning it's good you can see right there look I like to get color on my whole roast right so what I want to do is the other side looks the exact same so since we over here on this side I'mma pick it up and I'mma put it this way and get some color and a little sear on the other [Music] side okay so after you brown all of the sides you know what I mean I'm going to go ahead and lay this down like this I do want to give you guys a reminder but don't forget the this full ingredient list and other recipes too is on my website that's smoking and Grilling wab.com and wab.com you guys got to go there listen it's more than just this recipe listen we take the time to write it all out you guys got to check them out and I'm going to say this you guys have been doing that so let me just say thank you all right so this is my barbecue sauce right I just want to make sure you guys can like see it listen it is back in stock you guys go to my website click on it and get yourself some of this right here I think it's fire now again you guys can use any other barbecue sauce she would like right so this is what we going to do so now that I finally got it open so check it out this is what you want to do you just want to pour pour this right here over the top of it now don't forget we got to get it down on the bottle so reason I'm hitting it like this cuz I don't want to add no water to it and shake it around and do that I want it to be as thick as possible but it's going to render something nice and then if you want to thicken up that at the end you can all right so listen I'm going to put this in the oven right we going to go at least 2 hours 2 and 1 half hours you know but listen after an hour I'mma to take it out and I'mma take the pot roast and I'mma to take it and flip it over right so I see you guys in an hour just to show you that part and then we going to go to the remainder okay so what we doing is we going to take a look at it this is the first hour now remember always break away cuz we don't want to catch no steam burns now look down in there that's a whole lot of goodness right there now all we going to do is we going to pick this up and we going to flip it over like that oh my goodness look at that y'all so simple of a recipe and don't forget it's on my website smoking the grilling wab.com and that's wi tab.com all right so you know you can feel it so I'm going to go another hour and a half just to see where we at somewhere right around 2 and 1/2 hours is when it's going to be you know shreddable and nice you know and soft right so let me put this in the inside and I'll see you guys again in an hour and a half so remember always break away from yourself don't don't just lift it up that steam will give you a nice nasty burn so I break away from myself right and then we look at something like that oh my goodness now I'mma take it oh yeah she ready to stay it oh yeah okay so I'mma put I'm going take this out let me just get tear me a piece off of here come on in here and look right now so you guys can just see what we working with right I'm just going to tear this little piece out right here you see that right there look at that now take it and we'll just put it here now what I want to do is I just want to shred this down you know what I mean so obviously you guys see me using two forks that's all you need it's up to you how how fine you want to shred this this right here is like butter mix with this fat too oh my goodness we look at that [Music] all right folks look I got it plated up and if you look right around here I've been eating some of this I got me a fresh Fork but anyway this right here is like super good now I want you guys to take heed to this don't make your meat mushy when it be when it becomes you know shreddable that's good if you want to go a little further okay but some of you guys like to have meat that like fall off the bone or you want this to shred itself and there is a fine line between good meat and shredded meat right so I'm going to take this cuz I got a little bit of that dark barbecue sauce and to be honest with you look at that right there mhm yes sir cheers y'all this right here is right I don't know about y'all but I'm about to enjoy this one now I want you guys to tell me down in the comment section below what would you do or what would you add to this to make it your own right would you add you know I guess I could have did you know asparagus wrapped in bacon or something like that but you know what I'm going to tell you what really tie it all into and that's this right here I normally don't eat no more but I love buttery mashed potatoes and they got barbecue sauce now if you're new to my channel let me just take this time to say hey thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there listen there's a channel out here to simplifying these recipes and taking a mystery out of cooking this is my time of the year folks I love making dishes like this and guess what folks I'm out peace [Music]