Introduction

This Oven BBQ Beef Roast with Tangy Tomato Sauce is a comforting dish that combines tender, slow-cooked beef with a flavorful, slightly sweet and tangy sauce. Perfect for cozy dinners or casual gatherings, it’s an easy recipe that delivers big barbecue flavor right from your oven.

A close-up of a sandwich on a white tray with a white marbled surface. The sandwich has two layers: the top layer is a soft, light brown sesame seed bun with a smooth texture, and the bottom layer is the same bun base. Between the buns, there is a thick layer of shredded beef covered in dark brown barbecue sauce, some sauce dripping slightly over the edge. In the background, there is a jar filled with more barbecue sauce and a shallow baking tray holding more shredded beef in barbecue sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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
Chopped fresh parsley
Extra sauce for serving

Instructions

Step 1: Preheat your oven to 300°F (150°C). Pat the beef roast dry with paper towels to help the rub adhere and encourage browning.
Step 2: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Rub this mixture generously over all sides of the beef.
Step 3: Heat olive oil in a Dutch oven or heavy skillet over medium-high heat. Sear the beef on all sides until browned, about 2–3 minutes per side.
Step 4: While the beef sears, mix together tomato sauce, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, garlic powder, black pepper, and a pinch of salt in a bowl to make the BBQ sauce.
Step 5: Pour the BBQ sauce over and around the beef in the Dutch oven or roasting pan. Cover tightly with a lid or foil.
Step 6: Transfer to the oven and bake for about 3 hours, until the meat is fork-tender and easily shredded. For overnight cooking, reduce the oven temperature to 250°F and cook for 6–8 hours.
Step 7: Remove the roast from the oven and let it rest, tented with foil, for at least 15 minutes to allow the juices to redistribute.
Step 8: Slice or shred the beef and serve with the tangy tomato sauce, garnished with chopped fresh parsley. You can also mix the shredded meat directly into the sauce for sandwiches.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add a dash of hot sauce to the BBQ sauce.
Using a brisket gives a more traditional texture, while chuck roast is generally more affordable and still very flavorful.
If you prefer a thicker sauce, simmer the BBQ sauce separately on the stove until it reduces before pouring over the beef.
Serve with classic sides like coleslaw, baked beans, or cornbread for a complete barbecue meal.

Storage

Store leftover beef and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A long oval white plate holds several thick slices of dark brown, tender beef brisket with a slightly charred crust. The meat is covered and surrounded by a shiny, deep red-brown sauce with visible bits of spices and herbs. The sauce looks rich and sticky, pooling at the bottom of the plate. The plate sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, chuck roast and brisket are best for their marbling and tenderness when slow-cooked, but you can also try bottom round or even short ribs. Just be aware the cooking time and texture may vary.

Is it necessary to sear the beef before baking?

Searing is recommended because it locks in flavor and creates a delicious crust, but if you’re short on time, you can skip this step. The roast will still be tasty but may lack some depth of flavor.