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Genny's BBQ Beef

This recipe came via e-mail from Nikki Konyk of Bethel Park who wrote: "This recipe has been a favorite of our friends and family for years. It is better if made the evening before the game and allowed to sit overnight in the refrigerator. It's so easy to make. The day of the game, all we ever used to do was dump it in a crock pot to reheat, then unplug the crock pot and pack it up when we were ready to go." -- Tested by Nancy Anderson

4 to 6 pounds boneless beef, round or sirloin roast
2 celery stalks, chopped
1 green pepper, chopped
1 large onion, chopped
14-ounce bottle ketchup
3 tablespoons white vinegar
1 tablespoon Tabasco sauce
1 teaspoon black pepper
1 1/2 cups water, see note

Cut the roast into 4 equal pieces and place in a 6-quart Dutch oven. Add all of the chopped vegetables. Mix together all of the liquids and the spices (hint -- empty the ketchup bottle first and then use your water to rinse it out and not waste a drop). Pour liquid mixture over the beef and vegetables. Cook covered at 300 degrees for 4 1/2 to 6 hours, depending on the size of your roast. Beef is done when it shreds easily using 2 forks.

Note: Use this much liquid only with a 6-pound roast or it will be too soupy. We used 3/4 cup with a 4 pounder and it was the right consistency for sandwiches.

Thursday, September 23, 1999

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