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Donna Morgan's Barbecued Beef

Source of Recipe

Oregonian


Recipe Introduction

We love bar-b-qued beef sandwiches and this makes great ones! Makes a lot so you can freeze some for another meal.

List of Ingredients

Salt and pepper
1 5 pound beef blade roast
Sauce:
2 cups chopped onions
2 cups chili sauce
1 cup ketchup
1 teaspoon Worcestershire sauce
2 cups water
2 tablespoons cornstarch
1 tablespoon chili powder
1 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup firmly packed brown sugar
1/2 teaspoon ground allspice
15 hamburger buns




Recipe

Preheat oven to 325 degrees.

Rub salt and pepper over roast and place on rack in roasting pan. Roast 2 1/2 hours (no basting, no covering). Remove from oven and let stand 1 hour to cool or refrigerate overnight, depending on when you want to finish baking.

To make sauce: In a large bowl, mix onion, chili sauce, ketchup, Worcestershire sauce, the water, cornstarch, chili powder, paprika, pepper, brown sugar and allspice.

To complete dish: Slice roast into thin slices and layer in large baking pan with sauce, ending with sauce. Cover with foil and bake at 325 degrees for 2 1/2 hours. Keep warm in slow-cookers. Meat will have absorbed a lot of the sauce and will be wonderfully tender. Serve on buns.

Marian's Note: I put the sliced beef in the crockpot and poured the sauce over the meat. I set it on low and let it simmer in the crockpot for about 4 hours. The meat shredded up as I stirred it. I used a little less sugar than the recipe called for.

NOTES : If you prefer, you can prepare this in two stages and spread the baking time over two days. This dish also freezes beautifully.