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Shredded Barbecued Beef

Once family and friends have dug into this tender and tangy barbecued beef, you'll be making it again and again. It takes a little time to prepare, but it's well worth the effort for a picnic or dinner anytime. -Jesse & Anne Foust, Bluefield, West Virginia

12-16 ServingsPrep: 45 min. Bake: 4 hours

Ingredients

1 boneless beef chuck roast (about 4 pounds)
3 tablespoons canola oil, divided
2 large onions, chopped
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons molasses
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1 tablespoon Liquid Smoke, optional
12 to 16 kaiser rolls or hamburger buns

Directions

In a Dutch oven, brown roast on all sides in 1 tablespoon oil.
Meanwhile, in a large saucepan, saute onions in remaining oil until
tender. Add remaining ingredients except rolls; bring to a boil.
Reduce heat; simmer, uncovered,for 15 minutes, stirring
occasionally. Pour over roast. Cover and bake at 325° for 2
hours; turn the roast and bake for 2 more hours or until meat is

2 of 2

Shredded Barbecued Beef (continued)

Directions (continued)

very tender. Remove roast; shred with a fork and return to sauce.
Serve on rolls. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 each) equals 398 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 2 g fiber, 27 g protein.