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3 pounds cross rib roast - (to 5 lbs) (actually any beef roast will do)
1 bottle regular bar-b-que sauce (Kraft Classic will do fine)
1 package dry onion soup mix (any brand)
1 medium onion -- cut up

Cut roast in large chunks while trimming off any excess fat. Add dry onion soup mix. Add sliced, cut, or chopped onion. Pour in full bottle of bar-b-que sauce of your choice. Squish around ingredients until semi blended. Cook on HIGH for 1 1/2 to 2 hours. Stir, then cook on LOW for approximately 6 more hours. (Can be cooked for 8 to 10 hours on LOW. ) After first six hours (if possible) break up meat into smaller pieces with spoon or fork. When done, there should be no need for a knife as meat should separate easily. Should your final bar-b-que sauce and beef come out a little too thin for your taste after full cooking, try adding a tablespoon or two of cornstarch (very gradually while stirring) in order to thicken it. Can be eaten over rice or pasta. Wonderful on sourdough rolls as open-faced sandwich. Terrific for picnics on hamburger or hotdog buns. Leftovers can be frozen for Sloppy Joes.

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