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Betty's Barbecue

Source of Recipe

by Mercyteapot, from Taste of Home - June/July 2001


List of Ingredients

1 boneless beef rump roast (3 to 4 lbs)
1 pork tenderloin (1 lb)
2 cups water
1 envelope onion soup mix
1 garlic clove, minced
1/4 cup chopped celery with leaves
1/2 cup barbecue sauce
1/2 cup ketchup
1 T brown sugar
10 to 14 sandwich buns, split


Recipe

Place beef and pork in a Dutch oven. Combine the water, soup mix and garlic; pour over meat. Cover and bake at 325 degrees for 2 1/2 to 3 hours until meat is very tender.

Remove meat; cool. Cut into small cubes. Skim fat from drippings.

Saute celery in the drippings until tender. Add the barbecue sauce, ketchup and brown sugar; bring to a boil. Stir in cubed meat; heat through. Serve on buns.

Yield: 10-14 sandwiches.