Barbequed Beef

Barbequed Beef

In a oven-proof pan, brown a 4 – 5 lb. sirloin tip roast in about 2 T. oil over medium high heat. Remove from pan and set aside. Reduce heat to medium and add:

2 large onions chopped

2 large garlic cloves minced

1 C. (opt.) celery chopped

Saute until onion is limp, then add:

1 C. catsup

1 16 oz. can stewed or canned tomatoes

1/4 C. cider vinegar

1/3 C. packed brown sugar

1 t. chili powder

1/2 t. each dry basil, oregano, cinnamon, salt

Simmer uncovered, for about 10 minutes. Return meat to pan and spoon some of the sauce over it. Cover and bake at 325 degrees F. until tender, about 3 hours. Serve hot or cold.

Recipe submitted by:

Lynn and Dick Large

Large Charolais Ranch

NWCA site

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