Barbecued Beef Sandwiches

Global.Platter's picture

Oct. 11, 2010


Boneless roast 5 Pound , rolled and tied
Salad oil 2 Tablespoon
Onions 2 Large , chopped
Green pepper 1 Large , seeded and chopped
Celery stalks 2 , chopped
Garlic cloves 2 Large , pressed
Catsup 1 Cup (16 tbs)
Canned stewed tomatoes 16 Ounce (1 can)
Cider vinegar 1/4 Cup (4 tbs)
Packed brown sugar 1/3 Cup (5.33 tbs)
Chili powder 1 Teaspoon
Dry basil 1/2 Teaspoon
Oregano leaves 1/2 Teaspoon
Ground cinnamon 1/2 Teaspoon
Salt 1/2 Teaspoon
Liquid smoke 1/2 Teaspoon


In 6 to 8-quart Dutch oven, brown meat in salad oil over medium-high heat; remove from pan and set aside.

Reduce to medium; add onion, celery, garlic.

Saute' until onion is limp.

Add catsup, tomatoes, vinegar, brown sugar and chili powder.

Then stir in dry basil, oregano leaves, ground cinnamon, salt and liquid smoke.

Return meat to pan and spoon some of the sauce over it.

Cover and bake in a 325 degree oven until meat is tender when pierced, about 3 hours.

Let cool; cover and refrigerate up to 2 days.

To give yourself plenty of time, begin preparing meat about 2 hours before serving.

Spoon off congealed fat and discard, then lift out meat and thinly slice.

Return the sliced meat to the pan, layering it with sauce; cover and heat in a 350 degree oven until hot and bubbly, about 55 minutes.

Spoon meat and sauce onto buns to serve.

Recipe Summary

Servings: 10

Nutrition Facts

Serving size

Calories 317Calories from Fat 73

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1224 mg51%

Total Carbohydrates 49 g16.3%

Dietary Fiber 4 g16%

Sugars 20 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet