#185 – Barbecued Roast & Coleslaw

hosted by Laverne Diede & Rhonda Fitterer

Barbecued Roast

  • 2 – 3 pound roast
  • 2 Tbsp. lemon juice
  • 3 Tbsp. Worcestershire sauce
  • 1 cup water
  • 2 Tbsp. mustard
  • 1/2 cup chopped onion
  • 2 Tbsp. vinegar
  • 1 cup ketchup
  • 1/3 cup brown sugar
  • Salt & pepper to taste

Preheat oven to 350 degrees. Place roast on bottom of roasting pan. Combine all ingredients and pour over roast. Bake for 3-4 hours or until roast pulls apart easily with a fork. Remove roast from pan, fork apart the meat into smaller chunks. Add meat back into BBQ sauce and mix well. Serve barbecued roast on hoagie or hamburger buns.


  • 1 bag coleslaw mix
  • 1 cucumber, peeled and diced
  • 1 green pepper, diced (optional)
  • 1/2 red or white onion, diced
  • 1 cup celery, diced
  • 1 8 oz. package ring macaroni, cooked
  • 3/4 cup sugar
  • 1 1/2 cups mayonnaise
  • 1 tsp. apple cider vinegar
  • Salt & pepper, to taste

In a large bowl, mix together the coleslaw mix, cucumber, green pepper, onion, celery and macaroni. Set aside. In a small bowl, stir together the sugar, mayonnaise, vinegar, and salt and pepper to taste. Stir the dressing into the vegetables to blend flavors. Refrigerate


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