Friday, May 21, 2010

Barbecued Beef for a Crowd

I'm surprised it's taken me so long to post this recipe, as we've been making it for years, and it's always a big hit. As usual, it's a very easy recipe, so I think you'll be impressed. [I'm not sure how much this makes, but we serve it at our Halloween party every year, and I know it makes a ton. Count on feeding around 40 with this doubled recipe, and you should be good.)


10 pounds beef *roast
2 small bottles of ketchup
2 small bottles of chili sauce
3/4 cup of mustard
7-8 T brown sugar
2 T of vinegar
4 T worcestershire (pronounced woostesheer, BTW)
4-5 diced onions
2 bay leaves
Preheat the oven to 300 degrees. Place the meat in a large roasting pan.

In a large bowl, mix the remaining ingredients and pour over the meat.

Cover the pan tightly with foil, and put it in the oven. Bake for 4 hours.  (If you use the amounts here, increase that time about 30 minutes; the four hour time is for a single batch.)  When the meat is ready, you should be able to fork it apart with ease. This is a team effort in our house. Use a sturdy tongs to take a hunk of the meat at a time to a plate and fork it apart, removing the fat, and returning the meat to the pan. Continue until you've removed all of the fat solids and have the meat back in the sauce. Keep warm in a crock pot at your event. It works fine to make the night before, too (Mr.4444 and I will be shredding beef at midnight tonight! (For Kyle's graduation party tomorrow!!)  Any leftovers freeze perfectly, so don't worry about making too much.  Serve on potato rolls (our favorite) or whatever rolls float your boat!

By the way, this barbecue goes great with Theresa's Beans!

Hungry yet? 

*When choosing the roast for this recipe, look for some fat marbling throughout; that gives the best flavor. Too much fat and,'ll have too much fat and not enough meat. Not enough fat, and you have tough meat that doesn't pull apart easily.  So heed this warning, because nobody likes having to spit stuff in their napkin! :)
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