Shredded BBQ Beef - MI Coop Kitchen

Ingredients

• 1 lean boneless beef chuck roast (about 5 pounds)
• 3 tablespoons cooking oil, divided
• 2 large onions, chopped
• 1 cup ketchup
• 1-2 small cans beef broth*
• 1 cup chili sauce
• ¼ cup cider vinegar
• ¼ cup packed brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons prepared mustard
• 2 tablespoons molasses
• 2 tablespoons lemon juice
• 1 teaspoon salt
• teaspoon pepper
• ¼ teaspoon cayenne pepper
• 1 tablespoon liquid smoke, optional
• 12-16 hamburger buns
• In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, sauté onions in remaining oil until tender.
• Add remaining ingredients to the saucepan. Reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
• Pour sauce over roast. Cover and bake at 325 degrees for 2 hours, turn roast and continue to bake 2 more hours until roast is very tender.
• Remove roast from oven, shred with fork and return to Dutch oven with sauce.
• *If too stiff, add more beef broth to the right consistency. If there is extra, just freeze in containers.
• Lunch
• Main Dishes