Barbecued Roast Beef With Chunky Chow Chow Relish Recipes

SLOW-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

BARBECUED BEEF ROAST

Steps:

• In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.

BARBECUED CHUCK ROAST

Steps:

• In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally. , Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BARBECUED ROAST BEEF

Steps:

• Put meat in roaster pan with 1 1/2-2 inches of water.
• Sprinkle meat with dry seasonings, salt and pepper and rub over meat.
• Pour sauces over meat.
• Cover and bake in oven at 325°F for 5 hours.
• (You may be able to use a crockpot too!)
• While meat is baking, you can make the sauce.
• Combine all sauce ingredients in saucepan.
• Bring to boil.
• Lower heat.
• Cook and stir for 10 minutes; set aside.
• Take meat out of oven and let set for about 10 minutes.
• Slice meat as thinly as you can.
• Cover with barbecue sauce and keep warm till ready to serve.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

SLOW ROASTED BBQ BEEF ROAST

Steps:

• Prepare an outdoor rotisserie grill for medium heat.
• Cut slits on all sides of the roast, and insert garlic slices.
• In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
• Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

BARBECUED ROAST BEEF WITH CHUNKY CHOW-CHOW RELISH

Steps:

• BARBECUED ROAST BEEF:.
• Pierce Rotisserie or Oven /Roast all over with fork. Place in large sealable freezer bag with Diana sauce original; refrigerate for 8-12 hours. Discard marinade after use. (If using Premium Rotisserie/oven roasts, marinate for 1-2 hours or simply rub all over with some of the sauce).
• Place drip pan under grill; add 1/2 inch of water to pan. Preheat barbecue to medium-high (400F) . Cook using indirect heat or Rotisserie. Cook roast at constant heat in closed barbecue until thermometer reads 140F for medium-rare, about 20-25 minute per lb. Transfer to cutting board, cover with foil and let stand for up to 30 minutes. Serve warm, carving into thin slices or cover and refrigerate for up to 2 days.
• INDIRECT HEAT: Place roast on grill over drip pan that is moved ot one side and filled with 1/2 inch of water ; turn off heat under just the roast. Insert meat thermometer into middle of roast. (If using a 3-burner barbecue, position roast and drip pan in center of barbecue, turn off center burner) ROTISSERIE: insert spit rod lengthwise through center of roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast avoiding spit rod.
• CHUNKY CHOW-CHOW RELISH:
• Cook cauliflower florets and carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in green peppers, chopped red onions, Diana sauce, vinegar, minced fresh parsley and hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups.