Barbecue Beef

Name: Barbecue Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. beef roast; 1/2 c. flour; 1 1/2 tsp. salt; 1/8 tsp. pepper; 1/4 c. oil; 2 c. sliced onions; 3/4 c. catsup; 2 Tbsp. vinegar; 2 Tbsp. Worcestershire; 1/4 c. soy sauce; 1/2 c. sugar; 3/4 c. water

Eats Now Editorial Team · 609 kcal · Meat & Poultry

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Barbecue Beef – a delicious recipe with beef roast, flour, salt, pepper, oil, onions. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 to 4 lb. beef roast
1/2 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 c. oil
2 c. sliced onions
3/4 c. catsup
2 Tbsp. vinegar
2 Tbsp. Worcestershire
1/4 c. soy sauce
1/2 c. sugar
3/4 c. water

1
Cut roast into 2 to 3-inch pieces.
2
Combine flour, salt and pepper; dredge meat and brown in oil in frying pan.
3
Remove meat from pan; add the remaining flour mixture to drippings.
4
Blend until smooth.
5
Return meat to frying pan; cover with onions.
6
Pour the remaining ingredients over meat and onions.
7
Cover; simmer for 2 1/2 to 3 hours.
8
Great with rice or mashed potatoes.

609

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: 3 to 4 lb. beef roast, 1/2 c. flour, 1 1/2 tsp. salt, 1/8 tsp. pepper, and more.

Yes, Barbecue Beef 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
609 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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