Barbecue

Name: Barbecue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pork or beef roast; 1 c. broth from roast; 1 c. diced onions; 2 Tbsp. butter; 1 (8 oz.) can tomato sauce; 4 tsp. paprika; 4 tsp. prepared mustard; 6 Tbsp. vinegar; 6 Tbsp. sugar; 6 Tbsp. Worcestershire sauce; 1 tsp. salt; 1 tsp. pepper

Eats Now Editorial Team · 246 kcal · Meat & Poultry

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Barbecue – a delicious recipe with pork, onions, butter, tomato sauce, paprika, mustard. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 small pork or beef roast
1 c. broth from roast
1 c. diced onions
2 Tbsp. butter
1 (8 oz.) can tomato sauce
4 tsp. paprika
4 tsp. prepared mustard
6 Tbsp. vinegar
6 Tbsp. sugar
6 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

1
Cook roast until tender and break into small pieces. Saute onion in butter in frying pan. Add broth, tomato sauce, paprika, mustard, vinegar, sugar, Worcestershire sauce, salt and pepper and simmer until well blended. Add sauce to roast pieces and work in well with spoon. Serve on hamburger buns.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small pork or beef roast, 1 c. broth from roast, 1 c. diced onions, 2 Tbsp. butter, and more.

Yes, Barbecue falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
246 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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