Dorothy's Barbecue Recipe
Dorothy's Barbecue Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
18-20 servings
TOTAL TIME:
Prep: 30 min. Cook: 3-1/2 hours
MAKES:
18-20 servings
TOTAL TIME:
Prep: 30 min. Cook: 3-1/2 hours

Ingredients

  • 1 boneless rump roast (5 to 6 pounds)
  • 3 quarts water
  • 1 bottle (14 ounces) ketchup
  • 1 cup packed brown sugar
  • 1 cup hot coffee
  • 3 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground mustard
  • 1 tablespoon 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 1996, p87

  • 1 boneless rump roast (5 to 6 pounds)
  • 3 quarts water
  • 1 bottle (14 ounces) ketchup
  • 1 cup packed brown sugar
  • 1 cup hot coffee
  • 3 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground mustard
  • 1 tablespoon 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
  1. 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 1996, p87

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