Incredible Shredded Barbecued Beef

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.

• Ready In: 4 hrs 45 mins
• Serves: 12-16

Ingredients

• 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

1. In a Dutch oven, brown roast on all sides in 1 tablespoon oil.
2. Meanwhile, in a large saucepan, saute onions in remaining oil until tender.
3. Add remaining ingredients except rolls; bring to a boil.
4. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally,.
5. Pour over roast.
6. Cover and bake at 325 degrees for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender.
7. Remove roast; shred with a fork and return to sauce.
8. Serve on rolls.
9. 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.
10. To serve: Thaw in fridge and reheat on stovetop.