I've started these roasts from frozen solid and completely defrosted. *you'll want to be sure you have the full 8 hours to dedicate to the frozen roasts whereas the defrosted ones can get by in 6 hours no problem*
Once we get into the cooler months I'll exchange some of that broth for wine, add in rosemary and potatoes and carrots but for tonight's BBQ party we're doing sammies so I'll be shooting for a homemade BBQ sauce to get it all mixed in.
Once your roast has cooked and your house smells like Heaven in Arthur Bryants, Remove the roast to a cutting board with a big dip to catch all the juices or just shred it in another large pot. Place your drippings on the stove top on med high to get that reducing. You're trying to condense all those amazing flavors.
Here's where we get creative. This all depends on how you like your sauce. Sweet and Savory? Smokey? Rich and Heavy with a little spice? Hoag and I are split between sweet and heavy so it makes for a good challenge.
Ketchup, brown sugar, Worcestershire, stone ground mustard, a dash of A-1, a dash of yellow mustard, and keep on condensing. This is supposed to be fun people! Just keep tasting. The base you started out with might just be enough for some but I like to have a little bit more to hold my meat together.
Shred your meat, put it back into the pot that the sauce is condensing in and cook a bit longer.
Add some delicious sides , Brittanie's famous baked beans, Mrs. B's wonderful green apple, goat cheese oober goodness salad, some bbq slaw I whipped up, Great food, good wine. What more could you ask for!? Bon Appetite!!