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Shredded Barbecued Beef

 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.
Nutritional 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.