Summary

Ingredients

• 1.3 kg roast beef
• 2 large onions, cut into large pieces
• 355 ml cola
• 6 teaspoons Worcestershire sauce
• 2 teaspoons spice mixture (hickory liquid smoke), alternatively 1 teaspoon hickory smoked salt
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• Salt, a little less if smoked salt is used
• 530 ml sauce (Bulls Eye Barbecue Sauce), recipe in my profile)
• 500 ml water
• 9 rolls (baguette)

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 135 degrees C top / bottom heat.
2. Place the meat in a large roasting pan and spread the onions on top.
3. Mix Worcestershire sauce, liquid smoke or smoked salt, garlic powder, salt and pepper in a bowl, then add cola. Then pour into the roaster. Pour water on the meat and put the lid on the roasting pan.
4. Roast the meat in the oven for 4 to 5 hours. After 4 1/2 hours, check whether the meat can be pulled well with a fork.
5. When the meat is done, pull it apart with two forks, place in a bowl and mix with the barbecue sauce.
6. Put the meat in baguette rolls, place on a plate and serve with the coleslaw.