Can you believe that when I was growing up I did NOT like anything that had BBQ sauce on it? What was I thinking? I think I am definitely making up for that in my later life. I mean, nothing says summer like a messy, drippy BBQ beef sandwich. And this recipe, with it's made from scratch sauce, is a great way to kick off summer.
This is one of those "everyone in the family is happy to eat it" meals. We seem to have a few more of those as my kids get older, but still, with seven eating (if everyone is home) trying to please everyone is tricky. Having all 7 THRILLED is priceless!
And the added bonus - I threw mine in the slow cooker to keep the heat out of my kitchen and the results were just as delicious as when I have cooked it in the oven. It's always a bonus when it can be done in the slow cooker!
One Year Ago: OREO Ice Cream Cake
SHREDDED BBQ BEEF 
1 boneless beef chuck roast (approx. 4 lbs.)
3 Tbs. 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 brown sugar
3 Tbs. worcestershire sauce
2 Tbs. prepared mustard
2 Tbs. molasses
2 Tbs. lemon juice
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. peper
1 Tbs. liquid smoke, optional
In a large dutch oven, brown roast on all sides in 1 Tbs. of the oil. Meanwhile, in a large saucepan, saute the onions in the remaining oil until tender. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Pour the sauce over the meat.***
Cover and bake at 325 degrees for 2 hours, then turn the roast over and bake for another 2 hours or until the meat is very tender. Remove the roast and shred and then return to the sauce until ready to serve.
Serve on kaiser rolls or buns.
***At this point you could tranfer it all to a slow cooker and cook on low for 8-10 hours, or until the meat shreds easily.
No comments:
Post a Comment