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Trish's Beach Barbecue

Yield Makes 10 servings
The reader prepares and freezes both the meat and sauce. To reheat, place in a 13- x 9-inch baking dish. Cover and bake at 350° for 30 minutes or until bubbly.


  • 1 (4-pound) eye of round roast
  • 1 teaspoon salt
  • 3 (8-ounce) cans tomato sauce
  • 1 (12-ounce) bottle chili sauce
  • 1 medium onion, chopped
  • 1/2 cup vinegar
  • 1/4 cup brown sugar
  • 1/4 cup butter or margarine
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Hamburger buns

How to Make It

  1. Place roast in large Dutch oven, and sprinkle with salt; add water to cover, and bring to a boil. Cover, reduce heat to medium, and cook 2 hours or until tender, adding more water as needed after 1 hour.

  2. Stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.

  3. Remove roast from Dutch oven, and let stand 10 minutes before serving. Shred or slice meat, and serve with hamburger buns and sauce.

  4. Note: For testing purposes only, we used Heinz Chili Sauce.