Barbecue Beef Suzanne

READY IN: 4hrs 25mins
Recipe by KLBoyle

Another favorite mom recipe. This sauce is tangy and sweet. Best served on a hot crusty roll with potato salad and cole slaw. If roast does not make 2 cups of liquid, use beef broth.

Top Review by AZPARZYCH

Made as is minus the red pepper flakes and it was amazing!! The sauce had a great flavor and I added all the juice the roat made so it would be a little juicy/messy. Made for PRMR.

Ingredients Nutrition


  1. Cook roast at 300 degrees for 3-4 hours or until meat is fork tender.
  2. Saute garlic in butter over med. heat about 2-3 minute.
  3. Add next 7 ingredients and continue cooking over med. heat until sugar is melted and everything is combined well.
  4. When roast is done, shred beef and add to skillet. Combine well so all beef is covered with sauce.
  5. Let simmer 20 minute.
  6. Spoon onto rolls and serve.

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