BBQ-style Oven Roast


  • 1.5 kg meat 1

  • Rub 2

    • 10 ml brown sugar

    • 15 ml paprika

    • 5 ml black pepper

    • 5 ml salt

    • 5 ml mustard

    • 5 ml cumin

    • garlic (minced/mashed/powder, about ½ clove worth)

  • Sauce

    • 1 onion, chopped

    • 80 ml apple cider vinegar

    • 50 ml brown sugar

    • 70 ml ketchup


  1. Cooking the roast

    1. Preheat oven to 135°C (275°F).

    2. Mix rub ingredients together, and rub over meat.

    3. Put meat fat-side down in an oven-safe dish, covered (I use the large ceramic dish from our slow-cooker and cover it with aluminum foil).

    4. Cook in oven for 4 hours and then flip fat-side up and cook for 1 hour.

    5. Remove from oven.

  2. Preparing the sauce

    1. On the stove-top, place onion and juices from roast in a sauce pan on medium-high heat.

    2. Once the juice starts boil off (before the onions burn), add vinegar and brown sugar.

    3. Continue boiling off steam until the mixture is reduced to a syrup.

    4. Add ketchup.

  3. Finishing touches

    1. Brush about half of the sauce on the roast, and place it back in the oven, uncovered.

    2. Broil until top is lightly browned. 3



I typically get some prepared “roast” beef from the store. As a rule, the more money you pay, the tenderer it is.


You can also just use a prepared rub from the store.


I find it hard to tell, because the color of everything is already a dark brown. I just broil it for 4–5 minutes.