recipe reviews for:

Elaine's Sweet and Tangy Loose Beef BBQ

“This recipe is a fly by the seat of your pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!”

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Reviewed: Aug. 13, 2009

I 1/2 the recipe and added 1/2 packet of onion soup mix as others suggested also added a splash of liquid smoke flavoring and took it to work and got rave reviews. Two people asked for the recipe. I really liked the sweet with the tangy flavor. By the way most people ate it without the rolls or slaw. Thanks Elaine!

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reesiecup

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Reviewed: Jun. 25, 2009

This is a wonderful barbecued beef recipe! The title is exactly right; this meat is both sweet and tangy! It is really hot here, so I actually cooked it in the slow cooker outside on our front porch, so that we wouldn't heat up the house. Thanks so much for sharing this delicious recipe!!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 14, 2009

This is a great recipe. I found you do have to cook the meat in the water a lot longer then this recipe calls for. I added a few drops of liquid smoke. The second time I made this I was also low on ketchup and substituted the remaining amount with BBQ. It worked just as well.

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Serenity O.

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

This recipe was awesome! I am not a big BBQ fan, but really liked the blend of flavors. I had thawed a 4lb Pikes Peak (similar to Rump Roast--very lean) roast to make jerky, but didn't have time to do so and needed to use it up. I cut the roast into chunks, threw all the ingredients into the crockpot, turned to high and went to work. When I came home, I shredded the meat and thickened the sauce with a little cornstarch/water slurry. Served on homemade Country Seed Bread from this site----yum! My men loved it. Here are the adjustments I made: 1.Was out of dry mustard, so used a squirt of yellow french's mustard. 2.Added a package of onion soup mix for extra flavor and texture. 3.Added one cup ketchup, 2 cups of a bottled sweet BBQ sauce, because I was low on ketchup. Thank you for such a good recipe!

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DoriD

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Reviewed: May 15, 2009

I followed the recipe exactly (1/2 though since I used a smaller roast) and this was the best sauce I've ever had! I cooked 5lb. sirloin roast on high 4 hours then cut it into large pieces and added the sauce. It cooked another 4 hours and I sliced it very thin (too lean to shred) added it back to the sauce, stirred it really well and continued 1 more hour on high. Very, very good - my meat loving family was extremely happy last night and the house smelled great!

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Tanna60

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

very good!!!

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SHONJAN

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA

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Reviewed: Mar. 16, 2009

Unfortunetly I have to say this recipe, as written was not good. It tasted like sweet ketchup. Nothing tangy about it. Just meat and ketchup. I ended up maybe tripling the amount of vinegar, spices and worchestire sauce as well as adding 3 tablespoons of Tabasco. With those additions it was actually quite good but very far from the actual recipe.

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camysmom

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Reviewed: Mar. 7, 2009

A much faster way to cook the beef is using a pressure cooker...I love mine. I cut the recipe in half due to my 3 lb roast. I cooked the roast with the spices and the 1 c. of water on steady "rock" for approximately 1 hour. I could shred the beef easily with a fork. I drained all but 3 tbls of the juice left in the pot, and then added the rest of the ingredients with only 1/2 c. ketchup, and 1/4 of Sweet Baby Rays. Everyone loved it!

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mswilson

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

We all LOVED it so much! Wouldn't change a thing!

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ELOGAN

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Reviewed: Jan. 14, 2009

Great recipe!!! Only chage was 1/2 the ketchup with 1/2 your favoite BBQ sauce. I also cooked it on high for about 4 hours and it shredded perfect. KEEPER!!! VERY EASY!

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DerekChristie

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Reviewed: Nov. 25, 2008

Made this with a boston butt for a holiday pot-luck at work. Was a big hit and I, myself, really enjoyed the flavor. Cook time was definately understated, but otherwise, great recipe! Thanks!!!!

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17roses

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

This was awesome! We had the leftovers the next day for lunch. I will definitely make this again. It was so easy!

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Laura

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 3, 2008

Yum. Even my husband from Kansas City loved this barbeque! I plopped the meat, water, and 1 pkg onion soup mix into the slow cooker, and cooked on low for 8 hours. By then the meat was very easy to shred. Next, I added the sauce ingredients to the cooker and let it continue on low for another 2 hours. It sat on warm for 2 more hours so I had to add some water to keep it moist. Everyone loved it.

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Meredith

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Reviewed: Nov. 1, 2008

Sweet, tender, AWESOME

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Marie K

Cooking Level: Intermediate

Home Town: Mounds View, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Oct. 2, 2008

Loved this recipe. The only thing I did different was I put everything in the slow cooker and cooked it over night. Then shredded it in the morning and put it back in the slow cooker and let it cook for another few hours on low. It was great, not too strong for the ones with a touchy stomach. I will definitely make this again!!

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cathy

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Reviewed: Aug. 20, 2008

Awesome Recipe! I followed the recipe besides needing additional cooking time and adding Sweet Baby Rays at the end of the cooking time. I served at a family reunion with 55 people and everyone loved it.

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dthieren

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Reviewed: Aug. 12, 2008

I scaled this recipe down for my 2.5 lb roast...I have to say at first I was terribly disappointed because, like many others have said, it took at least 4 hours for even my small roast to become somewhat tender. But, I didn't give up on it - I just chunked the meat into smaller pieces and added the rest of the ingredients and let it cook on low for about 5 more hours...and it turned out really tender. Personally, I like a more intense flavor for my BBQ, so I did end up adding some bottled barbeque sauce after I first tasted it, but this is a very good starter recipe.

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Ashley

Cooking Level: Intermediate

Living In: Spindale, North Carolina, USA

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Reviewed: Aug. 7, 2008

Pretty darn awesome recipe! What a winner. Only change I made was to use 2 parts BBQ sauce and 1 part ketchup. Plus I cooked it on the stovetop instead of in the crockpot. Everyone loved it and wanted the recipe. Will definitely make again.

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Jenn Kim

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Reviewed: Aug. 6, 2008

I whipped this up and made Ground Turkey BBQ sammies! Worked out Great and it was delicious and easy!

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05GTChick

Cooking Level: Intermediate

Living In: Napoleon, Ohio, USA

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Reviewed: Jul. 27, 2008

I cook it for 4 hours and add water 1/3 cup at a time to keep it moist. I don't drain the juice, but use it to make the sauce in the crock pot. I cook it for another 6 hours and it comes out perfectly every time!

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