Barbeque Beefwiches
Source of Recipe
Cooking Light
List of Ingredients
1 (3 lb) lean beef rump roast
cooking spray
1 1/2 c. reduced calorie ketchup
1/4 c. plus 2 T. red wine vinegar
1/3 c. firmly packed dark brown sugar
1 T. dried onion flakes
1 tsp. liquid smoke
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. garlic powder
2 1/2 c. finely shredded cabbage
1/2 c. finely shredded carrot
1 1/2 T. sugar
2 T. white vinegar
2 T. minced sweet pickle
1 1/2 tsp vegetable oil
1/8 tsp. celery seeds
12 hamburger buns, split and toastedRecipe
Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add roast; cook until browned on all sides, turning often. Remove roast from Dutch oven; wipe drippings from Dutch oven with a paper towel. Combine ketchup and next 7 ingredients, stirring well. Return roast to Dutch oven and pour ketchup mixture over roast. Bring to a boil. Cover, reduce heat, and simmer 4 hours or until meat is tender. Remove roast from Dutch oven, reserving sauce in Dutch oven. Let roast cool slightly. Shred meat with two forks, and return to Dutch oven. Cover and cook over medium heat until thoroughly heated, stirring occasionally. Combine cabbage and carrot. Combine sugar and next 4 ingredients in a saucepan; bring to boil, stirring occasionally. Boil 1 minute. Pour over cabbage mixture, and toss gently. Spoon about 1/2 c. meat mixture on bottom half of each bun; top each with 1/4 c. cabbage mixture. Cover with bun tops. Yield: 12 servings.
cal=325; fat=8g; protein=21.1g; carb=39.9g; chol=60mg; sodium=298mg
Serves 12
7 points
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