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Barbecued Beef Sandwiches

August 24, 2014

Having company?  Treat them to some of the best barbecue in Texas!  Pour some Dr. Pepper in a glass to go along with the meal, and you’ve got pure Texas cuisine!  We were blessed to have Candice Stepan from Austin as our company today, and we wanted to treat her to some of Kevin’s Home Cooked Cuisine.  Candice taught Kevin Braille many years ago when she lived in Nacogdoches.  This was a hit with everyone!  This is our adaptation of “Barbecued Beef Sandwiches” from Taste of Home Cooking School, May 9, 2011. (Renee Wilson)

1 boneless chuck roast, 3 lbs

1 1/2 c. ketchup

1/4 c. packed brown sugar

1/4 c. hickory smoked bbq sauce

2 Tbsp. Worcestershire sauce

2 Tbsp. Dijon mustard

1/2 tsp. Liquid Smoke

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. pepper

Hamburger Buns.  Serves 8.

Set oven to 250 degrees.  Cut roast in half and place in Dutch oven.  In a small bowl, combine all the remaining ingredients, except buns.  Stir.  Pour over beef.  Cover, place in oven, and cook for 9 hours.  Remove from oven.  Remove from pan.  Slice against the grain into small pieces.  Pour liquid over the meat.  Spoon on buns.  Serve with onions, pickles, and chips.  (We like to cook ours overnight.  This can also be cooked in a crock pot on low for 10 hours.)

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From → BBQ, Sandwiches

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