Beef Barbecue
Yield
8 servingsPrep
?Cook
?Ready
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds | beef chuck roast |
|
| 1 | large |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | tablespoons | vinegar |
|
| 2 | tablespoons | brown sugar |
|
| 3 | tablespoons | worcestershire sauce |
|
| 4 | tablespoons | lemon juice |
|
| 1 | cup | ketchup |
|
| 1 | teaspoon | chili powder |
|
| 1 ½ | cups | water |
|
Trans-fat Free
Directions
Combine all ingredients and pour over meat. Cook at 350o until meat is done. (three hours).
Shred with 2 forks or put through meat grinder.
Return the meat and sauce back to the oven so the sauce is fully absorbed.
Can be frozen.
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