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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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Another favorite mom recipe. This sauce is tangy and sweet. Best served on a hot crusty roll with potato salad and cole slaw. If roast does not make 2 cups of liquid, use beef broth. Ingredients:
3 -4 lbs pot roast (reserve 2 cups juice from roast) |
3 tablespoons butter |
1 garlic clove, minced |
1 cup ketchup |
1 tablespoon vinegar |
2 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
1 tablespoon dry mustard |
2 tablespoons crushed red pepper flakes |
1 lemon, juice of |
Directions:
1. Cook roast at 300 degrees for 3-4 hours or until meat is fork tender.
2. Saute garlic in butter over med. heat about 2-3 minute.
3. Add next 7 ingredients and continue cooking over med. heat until sugar is melted and everything is combined well.
4. When roast is done, shred beef and add to skillet. Combine well so all beef is covered with sauce.
5. Let simmer 20 minute.
6. Spoon onto rolls and serve.
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