Shawnee Roast

Name: Shawnee Roast
Ingredients: 5 -6 lbs boneless chuck roast (Pikes Peak roast) or 5 -6 lbs round roast (Pikes Peak roast); 1 (12 ounce) can Coca-Cola (must be real Coke for the acid content); 5 ounces A.1. Original Sauce; 5 ounces Worcestershire sauce; 2 -3 whole cloves (optional); 18 ounces barbecue sauce, mild; 2 teaspoons beef bouillon concentrate, she used B-V (optional); water (she never specified, but I just use about 1/2 to 1 cup); rye bread; Sauce; 1 1/2 cups mayonnaise; 1 tablespoon dry mustard; 1 teaspoon horseradish; half-and-half cream

14 ingredients

7 steps

Ingredients

5 -6 lbs boneless chuck roast (Pikes Peak roast) or 5 -6 lbs round roast (Pikes Peak roast)
1 (12 ounce) can Coca-Cola (must be real Coke for the acid content)
5 ounces A.1. Original Sauce
5 ounces Worcestershire sauce
2 -3 whole cloves (optional)
18 ounces barbecue sauce, mild
2 teaspoons beef bouillon concentrate, she used B-V (optional)
water (she never specified, but I just use about 1/2 to 1 cup)
rye bread
Sauce
1 1/2 cups mayonnaise
1 tablespoon dry mustard
1 teaspoon horseradish
half-and-half cream

Directions

1

Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
2

Bake at 300 degrees for 6 to 7 hours.
3

Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
4

To prepare sauce, mix the mayo, mustard and horseradish together well.
5

Add enough half & half to thin sauce to a pouring consistency.
6

To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
7

Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.