Shawnee Roast
Ready In: 6 hrs 20 mins
Serves: 10-12
Ingredients
- 5 -6 lbs boneless chuck roast (Pikes Peak roast) or 5 -6 lbs round roast (Pikes Peak roast)
- 1 (12 ounce) can Coca-Cola (must be real Coke for the acid content)
- 5 ounces A.1. Original Sauce
- 5 ounces Worcestershire sauce
- 2 -3 whole cloves (optional)
- 18 ounces barbecue sauce, mild
- 2 teaspoons beef bouillon concentrate, she used B-V (optional)
- water (she never specified, but I just use about 1/2 to 1 cup)
- rye bread
Sauce
- 1 1⁄2 cups mayonnaise
- 1 tablespoon dry mustard
- 1 teaspoon horseradish
- half-and-half cream
Directions
- Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
- Bake at 300 degrees for 6 to 7 hours.
- Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
- To prepare sauce, mix the mayo, mustard and horseradish together well.
- Add enough half & half to thin sauce to a pouring consistency.
- To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
- Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.
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