Barbecued Beef

1 eye of round roast


assorted barbecue sauces

Worcestershire sauce

A-1 sauce

Tabasco sauce

tomato juice

brown sugar or Log Cabin syrup

Roast the round roast medium or medium rare. Don't bother to cook well done because it'll cook a some more once in the sauce. Cool the roast and save the juice. Slice it thin or take it back to the grocery store and have them do it - if you buy it at Publix they'll do it free. Trim the fat and glitchy gunk off the roast before or after slicing.

Slice the slices into strips or leave them whole if they're really thin.

Pour a cup of barbecue sauce into a pot for every pound of cooked meat. The barbecue sauce honestly can be any kind. Cheap is fine. Put 1/4 cup of Worcestershire and an equal amount of A-1 sauce in. Throw in a few dashes of Tabasco. You can sprinkle in garlic powder or ground pepper. Add 2 tbsp.brown sugar or 1/4 cup of Log Cabin-type syrup.

Now add the sliced beef and all the beef juices. Cook slowly for two hours, at just a weak simmer. Keep a lid on the pot. At any time in the last hour of cooking, slice thinly a medium onion for every pound of cooked meat. Sauté for a few minutes before adding to the pot.

If it's too thick, add tomato juice, 1/4 cup at a time. If it's too thin take the lid off and let some liquid evaporate, or add a can of tomato paste. Do not add cornstarch or flour as a thickener. 

This recipe keeps well and actually is improved if it ages in the refrigerator or is frozen. Stew meat is not recommended, nor is using a microwave or a crock pot at any point.

–Marlene Adams