Saucy Stove Top Barbecue Recipe
Ingredients
| Chuck roast | 1 | |
| Onion | 1 Large, chopped | |
| 1 (10 1/2 ounce) can consomme, undiluted | ||
| Tomato sauce | 1 Can (10oz) | |
| Catsup | 1 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Chili Sauce | 1/4 Cup (16 tbs) | |
| Orange marmalade | 1/4 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| 2 tablespoons frozen orange juice concentrate, thawed and undiluted | ||
| Worcestershire sauce | 1 Tablespoon | |
| Paprika | 2 Teaspoon | |
| Chili powder | 2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Garlic salt | 1/8 Teaspoon | |
| Dash of hot sauce | ||
Directions
Place roast in a dutch oven; add water to cover roast, and bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Uncover and cook over low heat an additional hour or until roast is tender.
Drain off liquid.
Remove and discard all fat and bone from roast; coarsely chop meat, and set aside.
Combine remaining ingredients in dutch oven, stirring well; bring to a boil.
Stir in meat.
Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally.
Cover, reduce heat, and simmer 1 hour.
Uncover and cook over low heat an additional hour or until roast is tender.
Drain off liquid.
Remove and discard all fat and bone from roast; coarsely chop meat, and set aside.
Combine remaining ingredients in dutch oven, stirring well; bring to a boil.
Stir in meat.
Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally.
Chef
