| 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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