Cookaholics Bulletin Board

"Staying inside to do Sass's pressure cooker beef roast Probably need it for picnic sandwiches in a few days..... "

Speaking of picnic sandwiches. This is a great recipe for barbecue beef sandwiches.
Amazingly flavorful!!!

Barbecued Beef Sandwiches

Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck

1 boneless beef chuck roast (3 pounds)
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup KC Masterpiece®
2 Tbs Worcestershire sauce
2 Tbs Dijon mustard
1 tsp Liquid Smoke, optional
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
12 sandwich buns, split
Sliced onions, dill pickles and pickled jalapenos, optional

Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small

bowl, combine the ketchup, brown sugar, barbecue sauce,

Worcestershire sauce, mustard, liquid smoke if desired and

seasonings. Pour over beef.

Cover and cook on low for 8-10 hours or until meat is tender. Remove

meat; cool slightly. Skim fat from cooking liquid.

Shred beef with two forks; return to the slow cooker. Cover and cook

for 15 minutes or until heated through. Using a slotted spoon, place

1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired.

Servings: 12

What is KC a Masterpiece? Is there something else I could use? It sounds very good.

Mary

KC Masterpiece is bottled tomato based BBQ sauce sweetened and flavored with brown sugar and molasses. Google Kansas City BBQ sauce and many recipes will appear. Not be confused with the equally awesome Memphis BBQ sauce that exhibits a little bit of tang in the form of apple cider vinegar.

KC Masterpiece = barbecue sauce.

Here's a clone recipe: http://www.justapinch.com/recipes/sauce ... sauce.html

KC Masterpiece makes sauces, marinades, and seasonings. They have a product locator link on their home page.
http://www.kcmasterpiece.com/

I think I can whip up something like that. Much easier than trying to buy it!

Thanks guys, that may be something I am hungry for.

Mary

The roast was excellent but the claim for it being doable in 1 hour is QUITE bogus From prep to serve took about 2 hours. You must brown all sides which takes 20 minutes, then remove and brown some veges, then add it all back in, bring to pressure, cook 1 hour and let cool for 15
Regardless, it is less time than the traditional method and quite tasty. I'll be trying other recipes shortly.
I realize this really belongs elsewhere but I wanted to finish the thread in one place

I've had the same thoughts about pressure cooker recipes. They highlight the time under pressure as if it's the total time, and ignore the prep, time to come to pressure, time to release (which with natural release can be 15 - 20 min), and simmer time to reduce the sauce if needed. I wish they'd just be up front about total cooking time.

Glad to hear the recipe is good though. I'll have to take a peek at it.

Just got a PM from Wino regarding the weather in Regina.

He said that since early this morning the snow has been nearly waist high and is still falling. The temperature is 32 below zero and the north wind is increasing to near gale force. Wind chill is -59. His wife has done nothing but look through the kitchen window and just stare.

He says that if it gets much worse, he may have to let her in.

Ha!