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September 26th Menu Recipes

Mama B
Shredded BBQ Beef
(Yield: 12 to 16 servings)

1 boneless beef chuck roast ( about 4 lbs)
3 tbsp veg. oil, divided
2 large onions, chopped
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
3/4 tbsp Worcestershire sauce
2 tbsp prepared mustard
2 tbsp molasses
2 tbsp lemon juice
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp pepper
1 tbsp Liquid Smoke, optional
12 to 16 Kaiser buns OR hamburger buns


In a dutch oven, brown the roast on all sides in 1 tbsp of oil. Meanwhile, in a large saucepan, saute the onions in remaining oil until tender. Add the next 13 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Pour over roast.

Cover and bake at 350 degrees for 2 hours; turn the roast. Bake 2 hours longer or until meat is very tender. Remove roast; shred with forks and return to sauce. Serve on rolls.

Old-Fashioned Baked Beans (Yield: 12 to 16 servings)

1lb dried navy beans
1 1/2 tsp salt
4 quarts cold water, divided
1 cup chopped red onion
1/2 cup molasses
6 bacon strips, cooked and crumbled
1/4 packed brown sugar
1 tsp ground mustard
1/4 tsp pepper

In a large saucepan, bring beans, salt and 2 quarts water to a boil; boil for 2 minutes. Remove from heat; let stand for 1 hour. Drain beans; discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2 1/2 qt baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper.

​Cover and bake at 350 degree oven for 3 to 3 1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.
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