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12 Servings
Recipe By: Taste of Home
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Betty's BBQ


  • 1 boneless rump or check roast (3-4 pounds)
  • 1 pork tenderloin (1 pound)
  • 2 cups of water
  • 1 envelope onion soup mix
  • 1 garlic clove minced
  • 1/4 cup chopped celery
  • 1/2 cup BBQ sauce
  • 1/2 cup ketchup
  • 1 TBSP brown sugar


Preheat oven to 325.
Place the beef and pork in a Dutch oven.
Combine the water, soup mix, and garlic, pour over the meat.
Cover and bake for 2 1/2 - 3 hours or until meat is tender.
Remove meat and cool, then cut into small cubes.
Skim fat from drippings.
Saute celery in drippings until tender.
Add BBQ sauce, ketchup, and brown sugar, bring to a boil.
Stir in cubed meat and reheat.

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