Picnic Roast with Barbecue Spice Blend
A Roast with smoky chili flavors!
Who doesn’t love to have a roast ready for dinner after a long day of work. Whether you work from home or go to the office you can have a roast in the crockpot or oven for several hours. When evening arrives you and your family have an easy weeknight meal. Since I’ve been making my roasts on the weekends lately I get to have the wonderful smells lingering in my house all afternoon!
My favorite way to roast a pork picnic roast is by using my casserole dish that I bought from Crate & Barrel a long time ago. It’s the perfect size for a 2-4 pound roast, it has a lid which helps to keep the moisture in the pot and I feel like it’s easier to clean than a big crockpot. Of course this option doesn’t work if you are going to be gone longer than 4-5 hours, than the crockpot is the best option. I’ve never made this specific roast in the crockpot, but I’m sure it would work well. Follow all of the directions and place heat on low and roast for If you have a cast iron pot that would also work well to roast this delicious piece of meat.
I’ve already made this recipe three times for my husband and I and one other time for friends. I’m pretty sure its’ already a stable in our kitchen and hopefully it becomes a favorite in yours. Thank you for visiting my second favorite place, Emma’s Daily Bread. Cheers to a happy & healthy day!
Picnic Roast with Barbecue Spice Blend
Ingredients
- 2 lbs Picnic Pork Roast
- 1.5 Cups Vegetable Broth or Water
- 1/4 Cup Water Use for Rue along with the arrowroot flour
- 2 TBSP Arrowroot Flour
- INGREDIENTS FOR BARBECUE SPICE RUB
- 1/2 Cup smoked paprika
- 6 TBSP Coconut Sugar
- 1 TBSP Chili Powder
- 1 TBSP Chipotle Powder
- 1 TBSP Plus 1.5 tsp Black Pepper
- 2 TBSP Garlic Granules
- 2 TBSP Salt
Instructions
- Preheat oven to 250 degrees.
- If I have time I place unthawed meat on the kitchen counter for approximately an hour to give it time to come to room temperature.
- Mix the barbecue spice rub, you won't use all of it. Store the leftovers in a airtight container, label it and keep in the pantry with the rest of your spices. There's a separate blogpost for this recipe that has a list of ways that I use this spice.
- Place wax paper onto the counter and place the roast on it. I use about 4 TBSP of the barbecue spice and press it tightly on the top and the sides of the roast. Place 1.5 cups vegetable broth into the casserole dish and place the roast into it.
- Cover with a lid and place in oven at 250 degrees. Roast for 4 hours or until meat falls apart very easily.
- If I feel really fancy, I will make a gravy from the juices of the meat and vegetable broth that I added to the casserole dish. Place juices in a small saucepan, bring to a simmer. To make a grain free rue mix 1/4 cup room temperature water with 2 TBSP arrowroot flour and mix well. Whisk into the simmering broth, whisk until broth thickens. Add salt and black pepper to taste.
- For some crazy deliciousness, place some meat on your plate and slather with gravy.