↞ recipe box start page
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/2 cup catsup
1/2 cup apricot preserves
1/4 cup brown sugar
1/4 cup white vinegar
1/2 cup soy sauce
1 tsp crushed red pepper
1 tsp dry mustard
Pepper
4 1/2 lbs eye of round bottom, boneless chuck roast or pork loin roast
1 1/2 cup water for beef or 2 cups water for pork
1 large sliced onion
Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight.
Preheat oven to 300. Remove meat from marinade (reserve sauce) and place in a Dutch oven with the water. Cover with the sliced onions. Bring to a boil. Immediately place in the oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan.
Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce.
Serve sauce with sliced roast. Serves 8
view more member recipes
TEXAS BBQ POT ROAST r
view my recipes
print
save
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/2 cup catsup
1/2 cup apricot preserves
1/4 cup brown sugar
1/4 cup white vinegar
1/2 cup soy sauce
1 tsp crushed red pepper
1 tsp dry mustard
Pepper
4 1/2 lbs eye of round bottom, boneless chuck roast or pork loin roast
1 1/2 cup water for beef or 2 cups water for pork
1 large sliced onion
Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight.
Preheat oven to 300. Remove meat from marinade (reserve sauce) and place in a Dutch oven with the water. Cover with the sliced onions. Bring to a boil. Immediately place in the oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan.
Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce.
Serve sauce with sliced roast. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Texas Bbq Pot Roast
by sgre52160
1 (about 4 lbs) bottom round or chuck roast 1 tsp vegetable oil 1 cup bottled barbecue sauce 1/2 cup cider vinegar 1/2 cup chicken or beef broth 1/4 cup packed light-brown sugar 1 tbsp bott
by sgre52160
1 (about 4 lbs) bottom round or chuck roast 1 tsp vegetable oil 1 cup bottled barbecue sauce 1/2 cup cider vinegar 1/2 cup chicken or beef broth 1/4 cup packed light-brown sugar 1 tbsp bott
Texas Tenderloin Roast
by sgre52160
1 (3 to 31/2 pounds) beef tenderloin roast 1 teapoon dried oregano leaves 1 teapoon dried thyme leaves 1 teapoon paprika 1 teapoon salt 1/2 teapoon garlic powder 1/2 teapoon onion powder
by sgre52160
1 (3 to 31/2 pounds) beef tenderloin roast 1 teapoon dried oregano leaves 1 teapoon dried thyme leaves 1 teapoon paprika 1 teapoon salt 1/2 teapoon garlic powder 1/2 teapoon onion powder
view more member recipes