@savoirpair This is Tina’s most requested dish. And for good reason!#bbqbeef ♬ That Couch Potato Again - Prod. By Rose
This barbecued beef recipe is one of my absolute favorites for entertaining! It serves a lot of people, it’s delicious, it’s easy to make, it’s hands-off once in the oven, and I’ve successfully doubled, tripled, and even quadrupled the recipe for larger events. While cooking, it makes your house smell delicious. The recipe is also forgiving – I’ve browned the roast and made the sauce and then baking the next day, timing when it goes into the oven so it is ready when I want to serve it. I’ve been making it forever, and if I even try to suggest something else for our annual 4th of July party, I am met with outrage. It’s certainly a top family favorite!
Awesome Shredded Barbecued Beef (serves 12-16) –
I got this recipe from a wonderful site I used to go on a lot – www.dearreader.com, and the founder’s personal blog which I really enjoyed. Suzanne Beecher, thank you for this recipe, which was an outright GIFT.
Ingredients:
1 boneless beef chuck roast (about 4 lbs.)
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 yellow mustard
2 tablespoons molasses
2 tablespoons l;emon juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon liquid smoke, optional but adds a lot
Directions:
In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender and translucent. Add all remaining ingredients, bring to a boil. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally. Pour over roast.
Cover and bake at 325 F degrees for 2 hours, turn the roast and bake for 2 more hours or until meat is (very) fork tender. Remove roast, shred with a fork and return to sauce.
Serve on rolls, (with tangy coleslaw), if you wish.