|
|
Oven 325 F Serves 16 |
|
1 (4-5 lb) Eye of Round beef roast |
One day before serving: Place the roast in a shallow roasting pan, fat side up. Cover generously with coarsely ground pepper. Insert a meat thermometer. Roast at 375 F to your preference. (I suggest 1 ½ hours for medium to medium well, 160 F to 165 F on meat thermometer.) Remove the roast from the oven and set aside to cool. Wrap the beef in plastic wrap and refrigerate overnight. Be sure to reserve the pan drippings for the BBQ sauce. |
|
Pan drippings from roast beef 1 can beef broth 1 large onion, finely chopped 4 cloves garlic, finely minced 1 bottle (36 oz) ketchup ¼ cup vinegar ¼ cup Worcestershire Sauce ¼ cup brown sugar 1 tsp dry mustard |
Pour the broth into the roasting pan and scrape the drippings. Transfer to a large saucepan. Add the onion and garlic. Boil over medium heat for about 30 minutes to reduce the liquid to half. Add remaining ingredients. Simmer on low for one hour. If the sauce is too strong, add additional brown sugar and ketchup to suit your taste. Refrigerate the sauce overnight. |
|
|
A few hours before serving, remove the roast from the fridge. It is easier to slice thin if kept very cold. Trim any fat and slice crosswise into very thin medallions (1/8” thick). Grease the bottom and sides of a large casserole dish or crock pot. Cover the bottom of the dish with BBQ sauce. Layer the meat and sauce. Bake covered for 1 ½ hours at 325 F or 4 hours on high in the crock pot. |
|
Buns |
Serve on a bun. Leftover beef will freeze well. |