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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

BAR B Q BEEF (PULLED BEEF) Recipe

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This recipe for BAR B Q BEEF (PULLED BEEF) is from DELTA DELIGHTS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - 5 LBS BOTTOM ROUND ROAST
2 CUPS BEEF BROTH
1 CUP CATSUP
1/2 BOX BROWN SUGAR
3 TBSP SPOONS WHITE VINEGAR
2 TBSP SPOONS WORCESTERSHIRE SAUCE
TEXAS PETE OR LOUISIANA HOT SAUCE (SEASON TO TASTE)
Directions:
Directions:
TRIM ALL FAT FROM BEEF
COOK IN CROCKPOT ON HIGH 4-5 HOURS OR BOIL UNTIL BEEF IS TENDER AND FLAKES APART WITH A FORK REMOVE AND SHRED BEEF

SAUCE
MIX BEEF BROTH (BULLION OR JUICE FROM CROCK POT), CATSUP AND BROWN SUGAR, BRING TO A BOIL IN MEDIUM POT.
ADD SEASONINGS AND SIMMER FOR 15 - 20 MINUTES UNTIL SAUCE THICKENS (MIX 2 TABLESPOONFULS OF CORNSTARCH AND 3 TABLESPOONFULS WATER AND ADD TO SAUCE TO THICKEN IF NECESSARY PLACE SHREDDED BEEF BACK INTO CROCKPOT AND COVER WITH SAUCE. SIMMER 15- 20 MINUTES ON LOW

SERVE ON HAMBURGER OR KAISER ROLLS. SERVE WITH CHIPS, FRENCH FRIES.

 

 

 

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