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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 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:
1. 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 very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls. Yield: 12-16 servings.
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