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“This is probably the BEST Hot Beefs EVER!!! I got this recipe several years ago, from my wife's best friend, who has since passed away, due to breast cancer. She was an EXCELLANT cook & this recipe is named in her honor. I usually start this the night before on a Friday or Saturday night & the house smells SOOOOOOOOOOOO good in the morning!!!”
8hrs 30mins

Ingredients Nutrition


  1. When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor.
  2. Preheat oven to 250°.
  3. Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
  4. Dredge the roast in your favorite seaoned flour.
  5. Brown the roast on all sides.
  6. Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
  7. When roast is browned, pour off any fat,
  8. Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
  9. Cover & cook in 250° oven for 8 hours or until tender. (You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven).
  10. When done, carefully remove roast to a large plate or platter.
  11. Take a fork in each hand & tear apart the roast. Do this while the roast is still hot.
  12. In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
  13. Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness -- add 1-2 capfulls Kitchen Bouqet, if desired.
  14. Stir in the shredded roast.
  15. Serve hot on buns, bread or my
  16. This also freezes very well -- IF there's any leftovers!

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