BEEF BARBECUE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. —Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 25 minutes
Prep Time 5 minutes
Cook Time 06 hours 20 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Nutrition Facts : Calories 218 calories, FatContent 7g fat (0 saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 11g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
SANTA MARIA ROAST BEEF RECIPE: HOW TO MAKE IT
A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions., Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 294 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 324mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 32g protein. Diabetic exchanges 4 lean meat
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