Shredded barbeque beef
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Boneless beef chuck; about 4 pounds |
| 3 | tablespoons | Cooking oil; divided |
| 2 | eaches | Onions; chopped |
| 1 | cup | Ketchup |
| 1 | cup | Beef broth |
| ⅔ | cup | Chili sauce |
| ¼ | cup | Cider vinegar |
| ¼ | cup | Brown sugar; packed |
| 3 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Prepared mustard |
| 2 | tablespoons | Molasses |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | Black pepper |
| 12 to 16 kaiser rolls | ||
Directions
In a dutch oven, brown chuck roast in one tablespoon of oil. In another saucepan, saute onions in remaining oil until tender. Add remaining ingredients (except rolls), and bring to a boil. Reduce heat, simmer, uncovered, for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325 degrees for 2 hours. Turn the roast and bake for two more hours. Remove roast from sauce and shred with a fork. Return shredded meat to sauce. Serve on Kaiser rolls.
Serves 12-16.
Contributor: Taste of Home