Ingredients
BARBECUED BEEF BUNDLES WITH CARAMELIZED ONIONS AND SMOKED GOUDA
For Barbecued Beef
1 5-pound beef roast (I used choice angus blade roast)
2 tbsp. olive oil
½ cup brown sugar
2 cloves garlic, minced
1 tbsp. Worchestershire sauce
1 cup orange juice
3 cups ketchup
CARAMELIZED ONIONS
¼ cup butter
¼ cup olive oil
6 Vidalia (sweet) onions, peeled and sliced in thin rings
Preparation
For Barbecued Beef:
Preheat oven to 350°.
In a Dutch oven or other large heavy pot over medium high heat, heat olive oil and brown roast on all sides.
Combine brown sugar, garlic, Worchestershire sauce, orange juice and ketchup, stirring to combine.
Pour sauce over roast and roast in preheated oven for 3 to 3½ hours or until fork-tender.
Remove roast from oven and break meat apart with a spoon, stirring to combine meat and sauce.
Let cool, cover and refrigerate until ready to assemble sandwiches.
For Caramelized Onions:
In a Dutch oven or other large heavy pot, melt butter and olive oil over medium heat.
Add onions and cook, stirring occasionally, until softened.
Increase heat to medium high and caramelize onions, stirring frequently to prevent over-browning.
Let cool, cover and refrigerate until ready to assemble sandwiches.
To assemble sandwiches:
Ingredients: Barbecued beef Caramelized onions Smoked Gouda cheese, 36 slices, cut to fit rolls 36 potato rolls, from grocery store bakery
Directions: Slice potato rolls in half horizontally with serrated bread knife, making sandwich tops and bottoms.
Top sandwich bottoms with barbecued beef, cheese slice and caramelized onions.
Individually wrap sandwiches in foil. (Precut foil sheets save time.) Refrigerate Barbecued Beef Bundles until ready to serve or keep cool in a cooler.
Re-warm bundles on barbecue over low heat for 5 to 10 minutes or until beef is hot and cheese is melted.
Makes 36 small sandwiches (You may want to double the recipe. These go fast!)
