This beef roast takes five minutes to prepare and the results are spectacular. Gold’s barbecue sauce and duck sauce combine to make a savory, rich sauce that works really well with the tender, braised beef.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1 3-4 pound chuck roast or second cut brisket
- 2 large onions, thinly sliced
- 4 whole garlic cloves
- 1 cup Gold’s barbecue sauce
- 1 cup Gold’s duck sauce
Preheat oven to 350˚F. Combine all ingredients. Cover tightly and bake for 3 hours. Uncover and increase oven temperature to 500˚F. Cook uncovered for fifteen minutes.
TIP Use any leftovers for Sunday pulled beef sandwiches. Simply shred the roast, heat in pan with sauce and top shredded meat on toasted challah or burger rolls. Top meat with coleslaw or shredded iceberg lettuce.
As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) - Subscribe Now.