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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.
  • Total Time
    Prep: 30 min. Cook: 3-1/2 hours
  • Makes
    18-20 servings


  • 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


  • 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.

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