Oven BBQ Pot Roast


  • 2 teaspoons paprika

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 4 lbs. beef brisket

  • 2 tablespoons canola oil

  • 2 onions cut into wedges

  • 1 bottle chili sauce

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon fresh parsley, chopped


  • Preheat oven to 325 degrees F
  • Combine paprika, chili powder, salt and garlic powder and rub over brisket
  • Heat oil over medium heat. Add brisket and cook turning until browned. 2-3 minutes per side.
  • Remove pan from heat and turn brisket fat side up. Add onions.
  • In a bowl, combine chili sauce and vinegar and pour over beef and onions. Cover with foil.
  • Bake until very tender, about 3-3 1/2 hours.
  • Transfer beef and onions to serving platter. Let stand 10 minutes before slicing.
  • Skim fat from pan juices. Transfer juices to pot over high heat and bring to boil.
  • Boil until thickened, about 10 minutes, and pour over brisket.