Dorothy's Barbecue Recipe

Dorothy's Barbecue Recipe photo by Taste of Home

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A friend shared this recipe with me, and my son loves it! It's a bit sweeter than most barbecue recipes. It also freezes well, so it's convenient for a meal on a moments notice.

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Dorothy's Barbecue Recipe

Prep: 30 min. Cook: 3-1/2 hours

Yield: 18-20 Servings

30 210 240

Ingredients

1 beef rump roast or bottom round roast (5 to 6 pounds)
12 cups water
1 bottle (14 ounces) ketchup
1 cup packed brown sugar
1 cup hot coffee
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1 tablespoon prepared horseradish
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice
18 to 20 hamburger buns, split

Directions

Place roast and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender. Remove heat; cool. Strain broth; set aside 1-1/2 cups.
In a large saucepan or Dutch oven, combine ketchup, brown sugar, coffee, vinegar, Worcestershire sauce, mustard, horseradish, seasonings and reserved broth; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Thinly slice or shred roast; add to sauce and heat through. Serve on buns. Yield: 18-20 servings.

Originally published as Dorothy's Barbecue in Home-Style Soups, Salad and Sandwiches Cookbook , p87