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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 25 |
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This is a classic what some might call BBQ sandwiches. While true BBQ afficianados will certainly deny it the term BBQ, it's sweet tomatoey , beefy tang is always an easy crowd pleaser. Besides being delicious on a bun, it's a wonderful topper for baked potatoes. Ingredients:
5 lbs arm roast (excess fat removed) |
24 ounces delmonte chili sauce |
1/2 cup cider vinegar |
3/4 cup lea&perrins worcestershire sauce |
3/4 cup dark brown sugar |
2 chopped large onions |
1 head minced garlic |
1/4 cup vegetable oil |
Directions:
1. In hot Dutch oven, brown arm roast in oil.
2. Cover and simmer for 1 1/2 hours adding water if necessary (if lid fits well, adding water shouldn't be necessary).
3. Add onion and garlic and continue simmering for 1 hour, oruntil beef is fork tender.
4. With two forks, break meat into coarse shreds and chunks.
5. Add remaining ingredients, bring back to a simmer.
6. Cover and simmer 1 hour.
7. Grill lightly buttered hamburger buns and pile on the meat.
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