Shredded Barbecued Beef
|Boneless beef chuck roast||1|
|Cooking oil||3 Tablespoon (Divided)|
|Onions||2 Large, chopped|
|Ketchup||1 Cup (16 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Chili sauce||2⁄3 Cup (10.67 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||3 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Liquid smoke||1 Tablespoon|
|Kaiser rolls/Hamburger buns||16|
In a Dutch oven, brown roast on all sides in 1 tablespoon of oil.
Meanwhile, in a large saucepan, saute onions in remaining oil until tender.
Add remaining ingredients except rolls; bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Pour over roast.
Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender.
Remove roast; shred with a fork and return to sauce.