I found the original recipe on AllRecipes and made a few changes. I especially like to serve this in the summer, when we're in the mood for barbecue and I don't want to be stuck in a hot kitchen. The original recipe calls for a boneless chuck roast, but I've experimented with different cuts of meat and have found that we prefer the eye of round or sirloin tip. The leaner meats allow the roast to cook without diluting the barbecue sauce.
This is my mom's recipe for coney dogs. It's great for people who want an extra topping on their hot dogs but dislike the taste of chili. Cooking time is approximate; the goal is to cook the mixture until liquid is absorbed. I sometimes flavor the hamburger with minced onion, salt, pepper and other spices while browning it but it's not really necessary.
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