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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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A friend shared this recipe with me, and my son loves it! It's a bit sweeter than most barbecue recipes. It also freezes well, so it's convenient for a meal on a moments notice. Ingredients:
1 beef rump roast or bottom round roast (5 to 6 pounds) |
12 cups water |
1 bottle (14 ounces) ketchup |
1 cup packed brown sugar |
1 cup hot coffee |
3 tablespoons white vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon ground mustard |
1 tablespoon prepared horseradish |
1/2 teaspoon celery seed |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground allspice |
18 to 20 hamburger buns, split |
Directions:
1. Place roast and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender. Remove heat; cool. Strain broth; set aside 1-1/2 cups.
2. In a large saucepan or Dutch oven, combine ketchup, brown sugar, coffee, vinegar, Worcestershire sauce, mustard, horseradish, seasonings and reserved broth; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Thinly slice or shred roast; add to sauce and heat through. Serve on buns. Yield: 18-20 servings.
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