Blackstrap Barbecue Braised Beef Sandwiches. Tender beef pot roast, braised in stock and homemade BBQ sauce; makes a nice alternative to pulled pork.
The weather is not exactly cooperating for outdoor grilling here in St. John’s these days, so this is one way of getting my barbecue fix. This is a beef pot roast that is braised in my own Blackstrap Barbecue Sauce and shown served on grilled slices of country loaf from Georgestown Bakery here in St. John’s. It also serves well with mashed potatoes and roasted corn as a very flavourful supper meal.
The recipe for the BBQ sauce can be found here.
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- 3 lb beef pot roast blade or cross rib cuts work well
- 3 cloves minced garlic
- 1 medium onion diced
- 4 tbsp canola oil
- 2 cups blackstrap barbeque sauce
- 1 ½ cups beef stock
- Salt and pepper to season
Heat the oil in a heavy bottomed skillet. Season the meat with salt and pepper and brown the pot roast on all sides in the skillet. Move the pot roast to a small roasting pan.
Add all the remaining ingredients to the skillet to deglaze the pan, then pour the braising liquid over the beef in the roasting pan. Cover and roast in a 325 degree F oven for 2 1/2 -3 hours until the meat is fully cooked, tender and falls apart easily.
Remove the beef from the pan and reduce the braising liquid to a barbecue sauce consistency.
You can puree the sauce using an immersion blender or in a blender for a smoother consistency.
When the sauce is reduced enough, pull the beef into small pieces and add it back to the sauce so that it is thoroughly coated.
Serve on toasted crusty bread with cheddar cheese if you like.
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