Barbecue Beef For Sandwiches Serve on hamburger buns that have been buttered on both halves, & lightly browned under broiler. Freeze some for lunches or dinner in a hurry. makes 16 servings Ingredients: 4 pounds boneless chuck roast 1 onion, chopped 2 tablespoons butter 3 tablespoons distilled white vinegar 3/4 pound chile sauce 2 tablespoons brown sugar 1 teaspoon mustard powder 2 tablespoons Worcestershire sauce 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 3 cloves garlic, minced Directions: 1. Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart & shreds easily. 2. In a large skillet, melt butter over medium heat. Add onions, & saute until onions become translucent. 3. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, & pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, & garlic. Cook sauce over low heat, stirring often, until thickened. 4. With two forks, shred roasted beef. Stir meat into the sauce in the skillet, & simmer for 30 minutes. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
