1) marinate a 6-7 lb roast (brisket, rump, or sirloin tip) overnight in: liquid smoke, a little garlic salt and celery selt
2)Cook the roast 5-6 hours on high in crock-pot or until soft to a fork
3)drain juices and slice into 1/4"pieces
4)return to pot and cover with the sauce, cook another 2 hours
Sauce:
1 1/4 cup ketchup
3/4 cup brown sugar
3/4 cup chili sauce
dash tabasco sauce
3/4 cup water
1/4 cup mustard
1 tbsp celery seed
2 tbsp worchestershire sauce
1/4 cup liquid smoke
1/4 cup A-1 steak sauce
2)Cook the roast 5-6 hours on high in crock-pot or until soft to a fork
3)drain juices and slice into 1/4"pieces
4)return to pot and cover with the sauce, cook another 2 hours
Sauce:
1 1/4 cup ketchup
3/4 cup brown sugar
3/4 cup chili sauce
dash tabasco sauce
3/4 cup water
1/4 cup mustard
1 tbsp celery seed
2 tbsp worchestershire sauce
1/4 cup liquid smoke
1/4 cup A-1 steak sauce
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