Beef with Hot Sauce

Think pulled pork’s beefy, fiery cousin. A three-pound chuck roast gets braised with onions, celery, and green pepper until it practically falls apart, then shredded right back into its own cooking liquid.

From there, ketchup, taco sauce, brown sugar, vinegar, and chili powder transform that broth into a sticky, sweet-heat sauce that simmers for another hour until it clings to every strand of beef.

Pile it on soft hamburger buns and let the napkins do the rest. This feeds a crowd of eight and the leftovers are even better the next day.

Pro Tips

• Cook the chuck roast low and slow until it shreds effortlessly with two forks. Rushing this step gives you tough, chewy meat.
• Skim any excess fat from the surface before adding the sauce ingredients. The sauce will be plenty rich on its own.
• Let the sauced beef simmer uncovered for the final hour so it thickens and concentrates.
• Toast the hamburger buns before loading them up. It adds crunch and keeps them from getting soggy.