|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
31 - 40 of 100 for roast to barbeque
Melt butter; add ... remaining sauce ingredients; simmer about 30 minutes. Add shredded beef. Use broth from beef for thinning of sauce. Makes 4 to 6 sandwiches.
Place raw beef ... meat apart, throwing away at and bone. Add shredded meat back to juice. Salt and pepper to taste. Makes enough meat for 10 sandwiches.
Put thin slices ... Mix with your hands until well blended. Cover and chill in refrigerator for at least 4 hours. (Overnight for best results.) Barbeque!!!
Place beef in ... about 1 1/2 to 2 hours. Remove ... makes enough for 15 to 20 sandwiches. It freezes well. to thaw, heat slowly in top of a double boiler.
Put above items in roaster. Cover and bake at 350 degrees until tender enough to shred. Remove fat and bone then shred for sandwiches. Can be frozen also.
Boil chuck roast until very tender ... meat. Combine all ingredients with shredded beef and cook for 45 minutes on low heat and serve on a hamburger bun.
Mix ingredients together. Pour over chuck roast. Bake at 325-350 degrees for approximately 2 hours or until meat shreds apart.
Brown meat in ... simmer for hours until tender (add water as needed), at least 3 hours. The longer the better, until stringy and soft. Easy to make ahead.
Mix all ingredients except roast. Bring to a boil. Add ... sauce. Serve on buns. If doing in crockpot just add all ingredients to pot. Cook 6 hours on low.
Preheat oven to 350 degrees. Place roast in roasting pan. ... pulls apart with forks. Shred meat and mix with sauce. Serve with warm rolls. 20 servings.
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