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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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This is so tender and tangy/sweet. Great served with coleslaw Ingredients:
3 -5 lbs chuck roast |
1 onion, chopped |
1 1/2 quarts water |
1 stalk celery, chopped |
2 garlic cloves, minced |
1 1/2 cups catsup |
2 tablespoons brown sugar |
3 tablespoons cider vinegar |
1/2-1 teaspoon allspice (to taste) |
2 tablespoons soy sauce |
1 1/2 teaspoons dry mustard |
1/2 teaspoon chili powder |
4 -5 dashes hot sauce |
2 teaspoons worcestershire sauce |
1 bay leaf |
1/2 teaspoon garlic salt |
1 teaspoon salt |
Directions:
1. Place roast, onions, celery, garlic and water in a large pot. Bring to a boil then cover and turn down to low heat and simmer the roast for at least 4 hours (the roast should fall apart when you press with a fork).
2. Remove from liquid, saving about 1 cup of liquid, and cool slightly. Shred roast and add to the remaining liquid. Add all remaining ingredients and cook uncovered for 1 hour.
3. Serve on buns with coleslaw.
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