| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Main dish, Meats, Sandwiches | 1 | Servings |
INGREDIENTS
| 1 | Boneless beef chuck; about 4 pounds | |
| 3 | tb | Cooking oil; divided |
| 2 | Onions; chopped | |
| 1 | c | Ketchup |
| 1 | c | Beef broth |
| 2/3 | c | Chili sauce |
| 1/4 | c | Cider vinegar |
| 1/4 | c | Brown sugar; packed |
| 3 | tb | Worcestershire sauce |
| 2 | tb | Prepared mustard |
| 2 | tb | Molasses |
| 2 | tb | Lemon juice |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Black pepper |
| 12 to 16 kaiser rolls |
INSTRUCTIONS
In a dutch oven, brown chuck roast in one tablespoon of oil. In another saucepan, saute onions in remaining oil until tender. Add remaining ingredients (except rolls), and bring to a boil. Reduce heat, simmer, uncovered, for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325 degrees for 2 hours. Turn the roast and bake for two more hours. Remove roast from sauce and shred with a fork. Return shredded meat to sauce. Serve on Kaiser rolls. Serves 12-16. Contributor: Taste of Home Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Apr 18, 1998
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