Ever have a craving for juicy, tender, slow-cooked BBQ? We do… all the time. It’s a Texas staple, for heaven’s sake! This recipe is easy to make, but it does take a long time, so be prepared on a weekend or day off. But, even though the process is lengthy, the meat in the juices as they simmer together will make the wait worthwhile. Get your favorite buns or rolls, pile on the BBQ, add some of your favorite sauce (or not!), and top with onions, pickles, cheese, or slaw. Believe us, it’s the best BBQ sandwich you’ll ever make at home.
Recipe by Janel Franklin and Sue Vaughn
Roundup Shredded Barbecued Beef
5 lbs. chuck roast
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 cups water
2-3/4 cups ketchup
1 tbsp. dry mustard
1 large onion, chopped
2 cloves garlic, minced
Combine in a heavy, oven-proof pot chuck roast, brown sugar, apple cider vinegar, and water. Bake in 375 degree oven for 3 hours. Remove from oven. Cool. Remove all fat and any bones. Shred beef; return to pot.
Add ketchup, dry mustard, onion, and garlic.
Stir to blend. Reduce temperature to 300 degrees and cook, covered, for up to 4 hours. Stir every 30 minutes, adding more water and ketchup to keep well-moistened.
Serve on buns of your choice with onion, cheese, and pickles. Yields 12-14 servings.
