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Saucy Stove Top Barbecue

BBQ.Guys's picture
Ingredients
  Chuck roast 2 Pound (1 Whole)
  Onion 1 Large, chopped
  Canned consomme 11 Ounce, undiluted (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Catsup 1 Cup (16 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Chili sauce 1⁄4 Cup (4 tbs)
  Orange marmalade 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon
  Frozen orange juice concentrate 2 Tablespoon, thawed and undiluted
  Worcestershire sauce 1 Tablespoon
  Paprika 2 Teaspoon
  Chili powder 2 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Hot sauce 1 Dash
Directions

Place roast in a dutch oven; add water to cover roast, and bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Uncover and cook over low heat an additional hour or until roast is tender.
Drain off liquid.
Remove and discard all fat and bone from roast; coarsely chop meat, and set aside.
Combine remaining ingredients in dutch oven, stirring well; bring to a boil.
Stir in meat.
Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Beef
Interest: 
Party

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