Shredded Barbecue Beef - Just Dutch Oven Recipes


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Shredded Barbecue Beef

6 pounds chuck roast
1 large onion -- chopped
1 stalk celery -- chopped
1 large green pepper -- chopped
1 1/2 quarts water
2 cloves garlic
1 teaspoon salt

Sauce:
2 bottles catsup
4 tablespoons brown sugar
4 tablespoons vinegar
2 teaspoons allspice
2 teaspoons chili powder
3 drops Tabasco sauce -- (3 to 6)
2 teaspoons worcestershire sauce
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 teaspoon liquid smoke -- more if desired

Place meat and vegetables in a roaster; add water. Cook covered 4 hours, replenishing water if necessary. Remove meat; cool and shred. Strain remaining liquid, reserve 2 cups. Save the rest for stock or gravy. --In a large crock pot or dutch oven combine sauce ingredients, the 2 cups reserved broth and beef. Slowy boil covered for at least 1 hour or until mixture is of spreading consistency. Serve on open faced buns.