Shawnee Roast

READY IN: 6hrs 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 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 12
  • 1
    tablespoon dry mustard
  • 1
    teaspoon horseradish
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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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