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Barbecue Beef for Sandwiches
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Prep Time:
5 minutes
Cook Time:
165 minutes
Total Time:
170 minutes
Spicy shredded beef cooked in a pot, perfect for feeding a crowd with leftovers for later.
Ingredients:
  • 4 pounds boneless chuck roast
  • 1 onion, chopped
  • 2 tablespoons butter
  • 3 tablespoons distilled white vinegar
  • 12 ounces chile sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard powder
  • 2 tablespoons Worcestershire sauce
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 0.125 teaspoon ground cayenne pepper
  • 3 cloves garlic, minced
Instructions:
  • Place the roast in a generously sized covered pan and roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat becomes tender and easily shreds.
  • In a large skillet over medium heat, melt butter and cook onions until translucent.
  • Combine vinegar and chili sauce in a skillet. Refill the chili sauce bottle with water, shake, and add to the skillet. Stir in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Simmer over low heat, stirring occasionally, until thickened.
  • Using two forks, delicately shred the succulent roasted beef. Gently incorporate the meat into the flavorful sauce in the skillet, and let it simmer for 30 minutes to enhance the rich flavors.

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