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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is a tangy and sweet sandwich filling that can also be made with lean ground beef or turkey, or be made vegetarian by substituting soy crumbles and vegetarian Worcestershire sauce. It's quick (prep time includes cooking time of roast) and satisfying, and can be frozen to have on hand for a treat anytime. Ingredients:
2 lbs boneless chuck roast |
1 small onion, chopped |
1 tablespoon butter |
1 1/2 tablespoons distilled white vinegar |
6 ounces bottles chili sauce (i like homade, and the jar's so darn cute!) |
1 tablespoon brown sugar |
1/2 teaspoon mustard powder |
1 tablespoon worcestershire sauce |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1 dash cayenne pepper |
2 cloves garlic, minced |
Directions:
1. Roast meat at 325 degrees F for 1-1/2 to 2 hours, covered, until meat falls apart and shreds easily.
2. Saute onion in butter until translucent.
3. Stir in chili sauce and vinegar.
4. Add 1/2 cup of water, then mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper and garlic.
5. Cook over low heat until thickened.
6. Shred the roasted beef.
7. Stir meat into the sauce, and simmer for 30 to 45 minutes.
8. Serve on sandwich rolls brushed with garlic butter.
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