Dorothy’S Barbecue
Ingredients
- 1 beef rump roast or bottom round roast (5 to 6 pounds)
- 12 cups water ⓘ
- 1 bottle (14 ounces) ketchup ⓘ
- 1 cup packed brown sugar ⓘ
- 1 cup hot coffee ⓘ
- 3 tablespoons white vinegar ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 1 tablespoon ground mustard ⓘ
- 1 tablespoon prepared horseradish ⓘ
- 1/2 teaspoon celery seed ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/8 teaspoon ground allspice ⓘ
- 18 to 20 hamburger buns, split ⓘ
Instructions
- Place roast and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender. Remove heat; cool. Strain broth; set aside 1-1/2 cups.
- In a large saucepan or Dutch oven, combine ketchup, brown sugar, coffee, vinegar, Worcestershire sauce, mustard, horseradish, seasonings and reserved broth; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Thinly slice or shred roast; add to sauce and heat through. Serve on buns.
Nutrition & Diet Analysis (per serving)
490
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).