Difference between revisions of "Texas BBQ Beef"
(Created page with "From the kitchen of: Alicia Corbin<br> 1 pot roast (apprx. 4 lb) bottom round or chuck roast work best<br> 1 tsp. vegetable oil<br> 1 c. bottled barbecue sauce<br> ½ c. cider...") |
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From the kitchen of: Alicia Corbin<br> | From the kitchen of: Alicia Corbin<br> | ||
1 pot roast (apprx. 4 lb) bottom round or chuck roast work best<br> | 1 pot roast (apprx. 4 lb) bottom round or chuck roast work best<br> | ||
Latest revision as of 13:17, 22 March 2017
← meats
From the kitchen of: Alicia Corbin
1 pot roast (apprx. 4 lb) bottom round or chuck roast work best
1 tsp. vegetable oil
1 c. bottled barbecue sauce
½ c. cider vinegar
½ c. chicken or beef broth
¼ c. packed light brown sugar
1 Tbsp. bottled mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 large onion (½ lb.), chopped
2 large cloves garlic, crushed
1½ tsp. dried thyme
Heat oven to 300ºF. Brown meat well in oil in large ovenproof Dutch oven, 15 minutes. Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic, and thyme to pot. Bring to boil.
Bake, covered, in 300ºF. oven for 3-4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat. Slice beef. Serve with sauce with bread on the side.
