Prep 30 mins
Cook 3 hrs
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.
- 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
- Roast meat at 325 degrees F for 1-1/2 to 2 hours, covered, until meat falls apart and shreds easily.
- Saute onion in butter until translucent.
- Stir in chili sauce and vinegar.
- Add 1/2 cup of water, then mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper and garlic.
- Cook over low heat until thickened.
- Shred the roasted beef.
- Stir meat into the sauce, and simmer for 30 to 45 minutes.
- Serve on sandwich rolls brushed with garlic butter.
This was really good. The only thing that I did differently after shredding the meat and pouring on the sauce was to cover it and put it bake in the oven to bake for about an hour at 300 degrees. My kids thought this was fantastic and I will definitely make this again!
This was good but everyone felt that something was missing. I don't know if we wanted a bigger, bolder taste or if we should've added condiments like pickles, onions, banana peppers... I served this for Superbowl XL and it was very convenient. Will try again but not sure how to get what I'm looking for in it.