Recipe by PATSY HENNESSEY
"This is a very easy, very good barbeque beef."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make super-easy, melt-in-the-mouth BBQ beef.
See how to make beef jerky from scratch in the oven or a dehydrator.
See how to make a tasty pot roast with just five ingredients.