Secrets of the South's Best Barbeque by The Editors of Southern Living

Author:The Editors of Southern Living [The Editors of LIFE]
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2016-11-07T00:00:00+00:00

Combine roast and chopped onion in a 4-qt. slow cooker.

Combine cola and next 7 ingredients; reserve ½ cup in refrigerator. Pour remaining mixture over roast and onion.

Cover and cook on HIGH 6 hours or until roast is very tender; drain and shred roast in slow cooker. Keep warm.

Combine reserved ½ cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently.

Spoon onto buns; serve with potato chips and pickle spears, if desired. Makes 6 servings.

Make Ahead

Barbecue Beef Sandwiches

Prep: 10 min.

Cook: 7 hrs.

Make your favorite creamy coleslaw to serve with or on these barbecue sandwiches. Freeze leftover meat up to one month.

1 (3½-lb.) eye of round roast, cut in half vertically

2 tsp. salt, divided

2 garlic cloves, pressed

1 (10½-oz.) can condensed beef broth

1 cup ketchup

½ cup firmly packed brown sugar

½ cup lemon juice

3 Tbsp. steak sauce

1 tsp. coarse ground pepper

1 tsp. Worcestershire sauce

12 Kaiser rolls or sandwich buns

Dill pickle slices

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