Beef barbecue

Yield: 8 servings

Measure Ingredient
4 pounds Chuck roast
1 large Onion, chopped
½ cup Celery, chopped
2 tablespoons Vinegar
2 tablespoons Brown sugar
3 tablespoons Worcestershire sauce
4 tablespoons Lemon juice
1 cup Catsup
1 teaspoon Chili powder
1½ cup Water

Combine all ingredients and pour over meat. Cook at 350o until meat is done. (I usually cook three hours). Shred with 2 forks or put through meat grinder. (I return the meat and sauce back to the oven so the sauce is fully absorbed.) Can be frozen.

Mary M. Smith Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield, Ohio pg. 26

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