Patsy's Best Barbeque Beef Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Courtney Woods
Reviewed: Jan. 31, 2012
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! :)
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Photo by Courtney Woods

Cooking Level: Expert

Home Town: Fayetteville, Texas, USA
Living In: Columbus, Texas, USA
Reviewed: Feb. 26, 2004
My family loved this! I chopped everything the night before in the food processor. Easy, and makes a lot!
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Reviewed: Sep. 22, 2007
This was very good. I used previously cooked roast beef and just heated it for a couple hours.
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Cooking Level: Expert

Home Town: Cupertino, California, USA
Living In: Boise, Idaho, USA

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Reviewed: May 11, 2008
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.
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Photo by What a Dish!

Cooking Level: Intermediate

Reviewed: Dec. 29, 2004
It was o.k. but not spectactular.
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Photo by Dawn
Reviewed: Jan. 30, 2012
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.
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Photo by Dawn

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA
Living In: Madison, Wisconsin, USA


 
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