Shawnee Roast
"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"
photo by Sarah Goodpasture
- Ready In:
- 6hrs 20mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 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
-
Sauce
- 1 1⁄2 cups mayonnaise
- 1 tablespoon dry mustard
- 1 teaspoon horseradish
- half-and-half cream
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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Reviews
-
Made this and I messed up. Let it cook overnight, didn't set an alarm, and it was about 2 hours overdone. It came out of the oven black. HOWEVER!!!! I was still able to salvage the majority of the roast! Even though the sauce was unusable due to burning, the flavor of the meat was still incredibly delicious. We ate it as an open-faced sandwich on toasted rye (w/caraway seeds), with and a side salad. Absolutely delicious! Did not not need to this the dipping sauce with cream or milk. Can't wait to make this again!
-
This was a very good roast that I made in a crock pot. I used all the ingredients as listed and cooked slow overnight, for about 9 hours. The meat was very tender and a little bit sweet, balanced by the great sauce...I confess to going heavy on the horseradish, as we like the stronger flavor. I'll definitely be making this again!
Tweaks
-
No need to thin the dipping sauce with heavy cream. Ok to substitute dry bullion/water combo with beef stock.
RECIPE SUBMITTED BY
Sarah Goodpasture
Collinsville, 76
Love to cook, bake, And play with flavors! I'm an avid lover of Alton Brown, Food Network, therefor Good Eats, and multi- taskers. I love my kitchen gadgets and cannot live without my Kitchen Aid stand mixer.
