Description
This recipe has been a family favorite for 35 years. Serve on hamburger buns that have been buttered on both halves, and lightly browned under broiler. Freeze some for lunches or dinner in a hurry.
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
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ⅛ teaspoon ground cayenne pepper
- 3 cloves garlic, minced
Instructions
- Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours
- or until the meat falls apart and shreds easily.
- In a large skillet
- melt butter over medium heat. Add onions
- and saute until onions become translucent.
- Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water
- shake
- and pour liquid into skillet. Mix in brown sugar
- mustard
- Worcestershire sauce
- black pepper
- salt
- cayenne pepper
- and garlic. Cook sauce over low heat
- stirring often
- until thickened.
- With two forks
- shred roasted beef. Stir meat into the sauce in the skillet
- and simmer for 30 minutes.
Prep Time: 5 mins
Cook Time: 2 hrs 45 mins
Total Time: 2 hrs 50 mins
Servings: 16