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Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 12 |
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Ok guys, this is my Grandmother Margaret Eskridge's recipe. You will never make another raost any other way again! The sauce this creates is good enough to eat by itself! I made a couple of the ingredients optional because I have left them out before with wonderful results Ingredients:
5 -6 lbs boneless chuck roast (pikes peak roast) or 5 -6 lbs round roast (pikes peak roast) |
1 (12 ounce) can coca-cola (must be real coke for the acid content) |
5 ounces a-1 steak sauce |
5 ounces worcestershire sauce |
2 -3 whole cloves (optional) |
18 ounces barbecue sauce, mild |
2 teaspoons beef bouillon concentrate, she used b-v (optional) |
water (she never specified, but i just use about 1/2 to 1 cup) |
rye bread |
1 1/2 cups mayonnaise |
1 tablespoon dry mustard |
1 teaspoon horseradish |
half-and-half cream |
Directions:
1. Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
2. Bake at 300 degrees for 6 to 7 hours.
3. Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
4. To prepare sauce, mix the mayo, mustard and horseradish together well.
5. Add enough half & half to thin sauce to a pouring consistency.
6. To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
7. Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.
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