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1 large (2 small) beef roast (rump, chuck) ~ 5-6#

~ 6 C chopped onions 

~ 6 C chopped red or green peppers (or combo of)

~ 2 C chopped celery

~ 3 C ketchup (can used 12 oz. canned tomatoes, whole, chopped or crushed.  Or equal quantity of frozen tomatoes.)

~ 2 C BBQ sauce (any variety)

~ 1 C mustard (regular yellow or dijon)

1 can beer--any kind (can also use an equal quantity of red wine)

5 tbsp. red pepper flakes

5 tbsp. cumin

8 tbsp. sugar (can use honey or maple syrup)

5 tbsp. salt

4 tbsp. black pepper

Vegies can be chopped with a food processor (if you like the sauce smooth) or rough chopped by hand (if you like it chunkier).  Put beef in large, covered roasting pan, add remaining ingredients (no need to mix them).  Cover.  Bake 350 for 6 hours.  Do not open lid.  After 6 hours, stir sauce and using large cooking forks, pull beef apart.  Cover, bake another 2 hours.  Shred beef and mix with sauce.  Serve on buns with good cheddar cheese.

 

Added by: Jeff/Cindy Harding on 7/13/2011 3:49pm


Featured product(s): Beef, Wine, Honey, Beer, Tomatoes, Onions, Celery,
Background ingredients: Cheese, Syrup, Tomatoes,