Recipe by tree luee dee
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
Directions See How It's Made
- 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.