Stove Top Barbecue Beef
|Olive oil/Vegetable oil||1 Tablespoon|
|Boneless beef chuck||2 Pound, cut into 2-inch pieces|
|Carrots||2 , diced|
|Green bell pepper||1 Large, diced|
|Chili powder||2 Tablespoon|
|Onion soup mix||2 Ounce (1 Envelope, Lipton Recipe Secrets)|
|Water||1 Cup (16 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Firmly packed brown sugar||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Round rolls/Hamburger buns||8|
In 5-quart Dutch oven or heavy saucepot, heat oil over medium-high heat and brown beef in two batches.
Remove and set aside; reserve drippings.
Add carrots, green pepper and chili powder to reserved drippings and cook over medium heat, stirring frequently, 2 minutes.
Stir in onion soup mix blended with water, tomato sauce, brown sugar and cider vinegar.
Return beef to Dutch oven.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 2 1/2 hours or until meat is very tender.
Stir in hot pepper sauce.
Using two forks, shred beef.
Reheat meat mixture if necessary.