Maple Barbeque Beef
(Linda Bissell Pasky)
This is a "10" in our family
325°-350°F. for 3-4 hours
- 1 cup chopped celery (chopped onions if desired)
- 2 Tablespoons vinegar
- 3 Tablespoons maple syrup (I use 1/4 to 1/2 cup)
- 1 cup ketchup (may add a little more)
- 4 Tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder (I use a Tablespoon)
- 1-1/2 cups water
Mix and place above mixture over a browned and seared 3-4 pound beef roast in a covered dish. The mixture is very watery and should cover the top of the roast by 1-2 inches, add more water if needed.
I add a cup each of celery and onions. A chuck roast works great.
We use our iron skillets with a heavy lid but tin foil works well as long as it fits tightly.
Add a side of real mashed potatoes, side of vegetables, Italian bread and you will enjoy a great meal. The mixture thickens as it cooks leaving a tasty and delicious sauce for the potatoes. Enjoy!!!
Cooked this recipe since 1979
Maple syrup can be a great natural substitute for sugar in many recipes. 3/4c syrup is approximate to 1c sugar, but the liquid in the recipe often needs to be reduced.