Betty's Barbecue Recipe

4.5 1 2
Betty's Barbecue Recipe
Betty's Barbecue Recipe photo by Taste of Home
Publisher Photo

Betty's Barbecue Recipe

Read Reviews
4.5 1 2
Publisher Photo
For a fun sandwich filling that's perfect for a picnic or potluck, try these sweetly spicy barbecue sandwiches. My 90-year-old mother came up with this outdoor specialty that combines chunks of tender pork and beef. It's one of my family's favorites. —Pat Cole Polebridge, Montana
MAKES:
10-14 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours
MAKES:
10-14 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours

Ingredients

  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 1 pork tenderloin (1 pound)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 garlic clove, minced
  • 1/4 cup chopped celery with leaves
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 10 to 14 sandwich buns, split

Directions

Place beef and pork in a Dutch oven. Combine the water, soup mix and garlic; pour over meat. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is very tender.
Remove meat; cool. Cut into small cubes. Skim fat from drippings. Saute celery in the drippings until tender. Add the barbecue sauce, ketchup and brown sugar; bring to a boil. Stir in cubed meat; heat through. Serve on buns. Yield: 10-14 servings.
Originally published as Betty's Barbecue in Taste of Home June/July 2001, p35

Nutritional Facts

1 each: 335 calories, 9g fat (4g saturated fat), 76mg cholesterol, 644mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 31g protein.

  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 1 pork tenderloin (1 pound)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 garlic clove, minced
  • 1/4 cup chopped celery with leaves
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 10 to 14 sandwich buns, split
  1. Place beef and pork in a Dutch oven. Combine the water, soup mix and garlic; pour over meat. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is very tender.
  2. Remove meat; cool. Cut into small cubes. Skim fat from drippings. Saute celery in the drippings until tender. Add the barbecue sauce, ketchup and brown sugar; bring to a boil. Stir in cubed meat; heat through. Serve on buns. Yield: 10-14 servings.
Originally published as Betty's Barbecue in Taste of Home June/July 2001, p35

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MY REVIEW
strongkat User ID: 1278535 73177
Reviewed Oct. 29, 2011

"Very good. I cooked the rump roast a ltiile longer, but will definitely make this again."

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