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Dorothy's Barbecue

 Dorothy's Barbecue
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.
18-20 ServingsPrep: 30 min. Cook: 3-1/2 hours

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

2 of 2

Dorothy's Barbecue (continued)

Directions (continued)

  • buns. Yield: 18-20 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.