Barbecue sliced beef meal

Sometimes the simplest meals are the best. Last night for the closing dinner of the 2014 volunteer work camp at Oakland Feather River Camp, barbecued beef, garlic mashed potatoes and roasted summer squash and zucchini were on the menu. Brownies with caramel drizzle followed for dessert. Polish sausage was placed on the buffet line to relieve pressure on the beef since I wasn't sure if I had enough for the meal. Around 75 volunteers and 15 staff enjoyed the meal.

To prepare the barbecue sauce, I began with Sweet Baby Ray's BBQ sauce and seasoned it with guajillo chili paste, minced garlic, Worcestershire sauce, soy sauce and lemon juice. The resulting sauce had a mildly spicy taste with a lemony tang. The sauce was ladled over sliced pot roast (made from eye of round) and sliced red onions. It baked in a 300 degree convection oven, uncovered, for around 60 minutes.