Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Beach Barbeque




Source of Recipe


Southern Living 9/03






List of Ingredients



• 1 (4 lb) eye of round roast
  
• 1 tsp salt
  
• 3 (8 oz) cans tomato sauce
  
• 1 (12 oz) bottle chili sauce
  
• 1 meidum onion, chopped
  
• 1/2 cup vinegar
  
• 1/4 cup brown sugar
  
• 1/4 cup butter
  
• 1/4 cup lemon juice
  
• 2 T Worcestershire sauce
  
• 1/2 tsp dry mustard
  
• 1/2 tsp chili powder
  
• 1/2 tsp paprika
  
• hamburger buns
  






Instructions



1. Place roast in large Dutch oven, and sprinkle with salt; add water to cover, and bring to a boil. Cover, reduce heat to medium, and cook 2 hours or until tender, adding more water as needed after 1 hour.
   
2. Stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.
   
3. Remove roast from Dutch oven, and let stand 10 minutes before serving. Shred or slice meat, and serve with hamburger buns and sauce.
   






Final Comments


Makes 10 servings.

*You can prepare and freeze both the meat and sauce. To reheat, place in a 13x9-inch baking dish. Cover and bake at 350 degrees for 30 minutes or until bubbly.