Last Updated on June 13, 2009 by Hanna Trafford
This is a definite family favourite – and the great about this recipe is that you can make it on the barbecue or in your kitchen!The amounts here will make enough to serve up to 16 people, but it is perfectly fine to freeze portions for a quick dinner of lunch later.
Texas Beef Barbecue:
1 boneless beef sirloin tip roast (about 4 lbs.)
1 can (5 oz.) of spicy V-8 juice
1/2 cup of water
1/4 cup of white vinegar
1/4 cup of ketchup
2 tablespoons of Worcestershite sauce
1/2 cup ofpacked brown sugar
1 teaspoon of salt
1 teaspoon of ground mustard
1 teaspoon of paprika
1/4 teaspoon of chili powder
1/8 teaspoon of pepper
16 kaiser rolls
Directions – Slow Cooker:
Cut roast in half and place in a 5 qt. slow cooker. Combine v-8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings, pour over roast. Cover a cook for 8-10 hours of until the meat is tender.
Remove meat from the slow cooker and shred with two forks; return to slow cooker and heat through.
Serve on warm rolls of your preference.
Directions – Barbecue:
Follow direction for slow cooker but leave on only for 608 hours. Shred the meat wtih two forks, place into large aluminum pan, pour sauce over, cover with aluminum foil. Pierce holes into the cover with a fork and place on barbecue on medium low heat for about an hour.
Serve same as directions above.
This work the best if you put small portions into ciplock bags and freeze them. You will then be able to take out the number of portions you need.
Hope you enjoy this recipe and will comment, ask questions and send in your experiences!