Recipe by PATSY HENNESSEY
"This is a very easy, very good barbeque beef."
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green bell pepper, chopped
1 1/4 cups
hot pepper sauce
boneless beef chuck roast, trimmed and chopped
My family loved this! I chopped everything the night before in the food processor. Easy, and makes a lot!
Giving this only three stars because it was just okay. I made the recipe exactly as written. The beef was very tender but the flavor was missing something. Also the liquid never did absorb completely into the meat. I drained enough liquid off the meat to thicken it up.
It was o.k. but not spectactular.
This was very good. I used previously cooked roast beef and just heated it for a couple hours.
I really liked this. It was so good and tender. We cooked it overnight- about 13 hours. I liked the celery in it. Added a touch of dijon mustard and part of a diced orange pepper.
I cut the recipe in half for my family and used my food chopper to pulse all the veggies, which saved time. I subbed red bell pepper for the green (it is what I had on hand). Being pressed for time, I cooked it on high for 4 hours and it was falling apart and was very easy to shred. My family devoured it! This is a keeper, thank you! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Patsy's Best Barbeque Beef
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 211
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