A beef bottom round roast braised long and slow with onion, celery and bell pepper until tender. It's then shredded and simmered in a spicy hot barbecue sauce for another hour. Serve this 'pulled beef' piled high on toasted buns or French rolls.

Beef In Hot Sauce

3 pounds boneless bottom round roast
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cups water
1 1/2 cups tomato ketchup
3 tablespoons liquid hot pepper sauce
2 tablespoons packed brown sugar
2 tablespoons white distilled vinegar
2 garlic cloves, crushed
1 bay leaf
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder

 

Toasted hamburger buns or French rolls

1. In a Dutch oven, place a boneless bottom round roast, chopped onion, chopped celery and chopped green bell pepper. Cover with water, then cook slowly until tender, about 2 1/2 to 3 hours.
2. Remove the meat; cool, shred and return to the cooking liquid. Add ketchup, liquid hot pepper sauce, brown sugar, vinegar, crushed garlic cloves, bay leaf, salt, dry mustard, and chili powder. Cook slowly another hour. Remove the bay leaf before serving.
3. Serve on toasted hamburger buns or French rolls.

Makes 6 servings.