Prep 45 mins
Cook 4 hrs
I'm beginning to sound like a broken record, but this recipe comes from my "Taste of Home" magazine (Aug/Sept 96). While this may be a bit time consuming, it is without a doubt the best BBQ beef I have ever tasted. Also, it makes so much that you can either eat it for a whole week (lol) or freeze some for later.
- 4 lbs boneless beef chuck roast
- 3 tablespoons cooking 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
- 12 -16 kaiser rolls or 12 -16 hamburger buns
- 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 degrees 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.
- To freeze: Prepare as directed. Allow to cool and place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
- To serve: Thaw in fridge and reheat on stovetop.
This is a delicious beef barbecue. The Taste of Home recipe also calls for a tablespoon of liquid smoke; next time I will try that. Thanks for sharing!
I made this for Freezer Tag 2008. We ate half of the recipe immediately and froze the rest. It was awesome both ways. We had been looking for a barbecued beef recipe to be the standard in our house and this is going to be it!
This was very, very good. Very moist with plenty of sauce to shred the beef into. After doing that, we thought it was on the sweet side and added a little more spice to balance it out. Overall, pleased with the method. You wouldn't even have to shred the beef back into the sauce if you wanted it to be plain (it was excellent that way.)