Prep 30 mins
Cook 3 hrs
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.
- 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
- In hot Dutch oven, brown arm roast in oil.
- Cover and simmer for 1 1/2 hours adding water if necessary (if lid fits well, adding water shouldn't be necessary).
- Add onion and garlic and continue simmering for 1 hour, oruntil beef is fork tender.
- With two forks, break meat into coarse shreds and chunks.
- Add remaining ingredients, bring back to a simmer.
- Cover and simmer 1 hour.
- Grill lightly buttered hamburger buns and pile on the meat.
I prepared this earlier in the week using a 3 pound arm roast, and reducing the sauce ingredients in 1/2. I added 1 cup of water for the first simmer stage, and then let it boil down while I pulled the beef apart. Because of the size of the roast, I did not have to cook this extra. At the end of the process, I let it cool a bit on the stovetop and then stored it overnight in the refrigerator. The next evening I heated it up for dinner and it was fantastic! What a great alternative to traditional sloppy joes. My eldest ate them the same way she usually eats sloppy's ... mustard, pickle and cheese. Quite yummy!
I did have to cook this an hour longer to be able to shred it. This had more tang then I was interested in so I added some bacon, a little bit of bacon grease, hickory barbecue sauce and a little liquid smoke. Otherwise, this was a great recipe!!!
Outstanding! I wasn't sure what an "arm" roast was and neither was my butcher so I used a chuck roast. I couldn't shred with forks as directed but before adding sauce I removed from pot and cubed on cutting board. Returned to pot then finished cooking. There was LOTS of sauce so we served open faced on toasted buns. It was a big hit! For PAC. 11-2-07 Made this again and cooked one extra hour. This enabled me to shred the meat with the forks and it made the sauce a better consistency.