SHAWNEE ROAST

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Ok guys, this is my Grandmother Margaret Eskridge's recipe. You will never make another raost any other way again! The sauce this creates is good enough to eat by itself! I made a couple of the ingredients optional because I have left them out before with wonderful results

Provided by Sarah Goodpasture

Categories     Stew

Time 6h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

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
1 1/2 cups mayonnaise
1 tablespoon dry mustard
1 teaspoon horseradish
half-and-half cream

Steps:

  • 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.

Nutrition Facts : Calories 566.3, Fat 25.9, SaturatedFat 7.9, Cholesterol 158.8, Sodium 1052.7, Carbohydrate 35.7, Fiber 0.4, Sugar 21.4, Protein 48.4

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