Beef Barbecue
Yield
8 servingsPrep
?Cook
?Ready
3 hrsTrans-fat Free
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef chuck roast
|
|
| 1 | large |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 3E+1 | ml |
vinegar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 45 | ml |
worcestershire sauce
|
|
| 6E+1 | ml |
lemon juice
|
|
| 237 | ml |
ketchup
|
|
| 5 | ml |
chili powder
|
|
| 355 | ml |
water
|
|
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.
