Ingredients:

3 to 4 pound round bottom roast
water
1 C chopped onion
2 tbls. oil
2 tsp. paprika
1 tsp. dry mustard
1 tbls. vinegar
3 tbls. Worcestershire sauce
1 tsp. pepper
1 tsp. salt
red pepper to taste
3 tbls. brown sugar, packed
1 large clove garlic, minced
1 16-oz. can tomato paste
1 tsp. molasses
1/4 C ketchup


Directions:

Roast meat, covered, in pan filled 1/4 fill of water, approximately 4 hours or until fork tender. In a large pan, saute onion in oil. Add remaining ingredients. Simmer for 20 to 30 minutes. Remove meat from pan and shred into small pieces. Add the meat to the sauce and mix well. Cook, covered, over low heat for about 30 minutes. Add more water if necessary. Serve on onion rolls with a side of sweet potato fries and some homemade cole slaw for a wonderfully tasty, kid-friendly meal.

BBQ, not. BBQ flavored boiled beef, OK.
Needs some liquid smoke, (yuck)
This might be tasty, yeah I would try it. But it isn't Bar-B-Que, in the Southern tradition. I guess I am a purest about some things. CF:D

Ok, CF, calm your head and face and breath through your nose before you get apoplectic!! I'm not responsible for the name of that particular recipe - it was given to me by a friend who lives in Georgia and that's what she called it.
We thought it tasted pretty good, especially with the sweet potato fries and cole slaw but what do Yankees know, anyway?

OK, I am calm, breathing better.
I to think it would taste good, I just like the real thing.
(Quote) it was given to me by a friend who lives in Georgia. Dang I was expecting New York City.

The Real Thing

Ooh! Now that looks wonderful! That's the real McCoy (or Hatfield?) type barbeque! If it will take some of the insult out of Pam's recipe (as a matter of fact, she is originally from New York, "southern" tier) I'll tell you exactly what Ian and I did with what we made. We followed Pam's recipe to the letter up to the point of removing the beef roast from the oven. Then we put it out on the barbie and basted it in home grown barbeque sauce for a while. That was my suggestion when I noticed my son's nose turning up slightly! After we'd made Pam's sauce (which was darn good, I must add) we continued on with the recipe as written. It really was good, CF, no lie! But just so you'll know, Ian agrees with you wholeheartedly and I still think you're both a couple of BBQ snobs!! After all, I'm from Cornwall, England - how am I supposed to know how to "really" barbeque things? My idea of barbequed chicken is to plop it on the grill and slather it with bottled sauce. Ian just about dies! He's insufferable - complete with his soon-to-come Le Cordon Bleu diploma!! But I'll bet neither one of you could cook a decent spotted dick!! At least not without questioning what it actually is.......................