PAM’S ROAST BBQ SANDWICHES

This savory Roast BBQ recipe can be made the day before which is really convenient. An ideal choice for feeding a large group very easily.

INGREDIENTS

  • 2 beef roasts
  • 2 – 32 oz jars of Milwaukee Baby Dill Pickles
  • 1 – 12 oz jar of Heinz Chili Sauce
  • 1 stalk celery
  • 2 yellow onions, diced and cut up

DIRECTIONS

  1. Brown both sides of beef roast in a frying pan.
  2. Put in Nesco at 300°
  3. Pour in jars of pickles (including the juice) and the chili sauce. Stir.
  4. Cook for 12 hours, until the pickles are soft and the beef roasts are broken.
  5. Separate the meat and mash the pickles – try not to eat too many.
  6. Add celery and onions.
  7. Cook until onions and celery are softened.
  8. Mix and serve hot.

Recipe compliments of Pam and Viking Village Foods, Reedsburg.

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