It’s October 1st- the start of our favorite spooky season! It’s beautiful in GA, the air is nice and cool and the sun is shining. At the Madesko house though, we’re all pretty miserable. Everyone is sick, or just getting over being sick (not covid, just a cold) When the girls don’t feel well, they become super clingy and weepy- which is opposite to their usual independent selves. Today I need to make something comforting, filling, tasty, and quick. With BBQ beef- the cook is long, but the prep is fast, less than 15 minutes. You come over to the oven once in the middle to flip, and then you’re good to go for another hour or so. Perfect for busy momming days.


3 pound chuck roast

Salt and pepper

2-3 Tbsp Vegetable oil

1 yellow or sweet onion, chopped

A few garlic cloves, minced

1/3 cup broth (preferably beef)

Teeeeny bit of apple cider vinegar

1 (28-ounce) bottle of your favorite BBQ sauce You could make a bbq sauce, but today is about eeeeaaasssyyy

Alright, LET’S BEEF

Oven 325°

Coat your roast (top bottom AND sides) with a decent amount of salt and pepper. You could use garlic salt, add chili powder, whatever suits your taste. Once you sprinkle everything on, sort of pat and gently rub it on. Slap it if you want- whatever gets you through the day.

If you have a Dutch oven, it’s perfect for this kind of meal because it can be used on the stovetop as well as inside the oven. If not, you can do all the initial steps in a pan, and transfer it to a casserole or other oven proof dish. You could also do the initial steps and crock pot low for 7-8 hours.

Hot tip: You can use your favorite bbq rub, but be careful with the sugar content because of the heat from the pan. Same goes for adding herbs at this point, because they will burn during the sear.

So- get whatever pan you’re using, crank heat to high, add oil, and drop that bad boy in there. You’ll want a strong pair of tongs, because you’ll need to lift and shift the meat so that all sides are properly seared.

Those burned bits at the bottom? I wouldn’t worry about those little bits. That’s the good stuff- we’ll get to that later. After your meat is fully seared, take it out and put it aside.

A proper sear will make a deep brown crust over the entire piece of meat

Turn the heat down to medium, and add your chopped onions and garlic. You’ll notice the bits are loosening- this is good. Now- we deglaze. (dg) Add about a third cup of beef broth with a *splash* of apple cider vinegar. This will help pull everything from the bottom of the pan, and add a deeper flavor to your sauce.

Pre dg
Post dg

Hot tip: deglazing is just a fancy word for the process of loosening the goodies from the bottom of the pan. Don’t worry if you don’t have vinegar- there’s some in every bbq sauce, so the bits will lift as they cook. You could also skip the broth and use red wine, though I don’t know what you’d do with the rest of the bottle…

ANYWAY let them sweat for a minute or 2, then turn off the heat. Add half the bottle of sauce, add the meat, pour the rest over the top, and put it in the oven. (Lid on, or VERY tightly covered with foil) After about 2 hours, take it out and flip it over. Spoon some sauce over the top of the meat, and put back in for another hour and a half. I like to take the lid off with 20 mins or so to go, so the sauce can reduce and thicken up.

Right out of the oven

Boom- there you go- beautiful. You can serve it with whatever you’d like. I made mashed potatoes for myself and roasted potatoes for the hubs, because I’m feeling extra today. I like peas, broccoli, Brussels sprouts, or green beans as a side. I’ll make a bunch of rice for the girls, because they’re still climbing out of a cold and eating mostly bananas, yogurt, and toast. They might have a few beef pieces, they might not. This is mostly for the parents, and maybe some friends- because issa lotta meat.

Set it on a tray and pull apart sections for serving

Hot tip: you can cook it even longer (maybe 30m or so) until it’s pull-apart tender. Shred it with 2 forks inside the pot- and you’ve got bbq for sandwiches or tacos or whatever your little heart desires! With this recipe the meat will still be fork tender, but maintain its integrity enough to be served in larger pieces.

Mmmm, beef.

There you have it folks, a relatively easy recipe for a filling meal on a fall day. It’s hard to mess up (but don’t feel bad if you do; shit happens) Remember when you’re cooking it’s all about whatever flavors and textures you and your family enjoy. So if you want to divert from the recipe- you go right ahead! Cooking is fun, and cooking is an expression of creativity. Cooking can be laborious, cooking can be easy; but most of all: cooking is love. Love yourself, love your family, and love this beautiful mad world 🌎

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