4 pounds roast
1 cup chopped peeled onion
1/2 cup diced celery
1/2 teaspoon garlic salt
1 cup ketchup
1/2 cup barbecue sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
1 teaspoon chili powder
Directions: Cook roast until tender. Cool,
slice thin and reserve broth. SAUCE: Brown lightly in skillet onion, celery
& garlic salt. Then add reserved broth, ketchup, barbecue sauce, vinegar,
Worcestershire sauce, brown sugar, mustard and chili power. Simmer until a
little thick. Add sliced meat. Simmer until meat absorbs flavor of sauce. Serve
on buns. Servings: 12
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26
and Mexican Sauces
M72
An injury is much sooner forgotten than an insult.
- Lord Chesterfield [Philip
Dormer Stanhope]