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Barbecue Roast

Yield 8 to 10 servings


  • 1 (3-pound) boneless chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup firmly packed brown sugar, divided
  • 2 cups water
  • 2 cups ketchup
  • 3/4 cup cola soft drink
  • 1/4 cup liquid smoke
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon hot sauce
  • Hamburger buns

How to Make It

  1. Sprinkle roast with salt and pepper, and rub with 2 tablespoons brown sugar. Place in a Dutch oven, and add 2 cups water. Cook, partially covered, over low heat 2 hours or until tender. Remove roast, and shred.

  2. Bring remaining 2 tablespoons brown sugar, ketchup, and next 6 ingredients to a boil in a heavy saucepan. Reduce heat, and simmer 15 minutes or until thickened. Stir in shredded roast. Serve on hamburger buns.