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
SERVINGS
|
12-16
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
45 min. |
COOK
|
240 min.
|
TOTAL
|
285 min.
|
INGREDIENTS
- 1 boneless beef chuck roast (about 4 pounds)
- 3 tablespoons vegetable 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 very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls. Yield: 12-16 servings.