Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

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.

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.


Most Helpful

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.

AZPARZYCH December 22, 2010

Great BBQ sauce but be careful with the amount of red pepper flakes. We like it spicy but 1 tablespoon was enough for our tastes. I used my Recipe #60043 for an easy, no fuss meal.

Claudia Dawn September 30, 2008

The sauce is TO DIE FOR! I prefer a more vinegary sauce and this did it! I used 2 lbs. of pork that I roasted at 275 degrees for 7 hours. I then shredded it and added it to my sauce. Since I only had 2 lbs. of pork, I halved the ketchup and broth. The rest of the ingredients I followed the recipe amounts. It was killer! Will make this often! Thanks for another keeper!!

KPD June 26, 2007

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