Tuesday, February 15, 2011

Recipe Tuesday: Shredded Beef BBQ

Here is another super easy recipe. It calls for a chuck roast, which is a very cheap cut of meat. We had leftovers for two days, so this is a very economical recipe. It takes a little time to make, but can mostly be left unattended. As usual, you can adjust the ingredients according to your family's taste. This recipe can be made Gluten free by using all non-Gluten containing ingredients.


2-4lbs chuck roast
1 white onion, coarsely chopped
1 1/2 quarts of water
1 celery stalk, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
2 tablespoons brown sugar
3 tablespoons cider vinegar
1/2 teaspoon allspice
2 1/2 tablespoons soy sauce
1 1/2 teaspoons dry mustard
1/2 teaspoon chili powder
4-5 dashes of hot sauce
1 bay leaf
1/2 teaspoon garlic salt
Salt & pepper to taste

Put the roast in a large pot with the onions, celery, and garlic. Fill it up with the water and bring to a boil. Turn down the heat and simmer for around 4 hours or until the meat can easily be pulled apart with a fork. Remove the liquid, saving about 1 cup of it. Shred the roast and add the liquid back to the pot. Add all remaining ingredients and cook uncovered for an hour or until the desired texture has been reached. Done.

Serve it with mashed potatoes or on buns. Enjoy!

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