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Foodgeek: |
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Rating: |
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Servings: |
8 to 10 servings |
Prep. Time: |
:15 |
Total Time: |
3:15 |
Ingredients: |
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3 lb. beef chuck roast, cooked, cooled and shredded
2 onions, chopped
2 tbsp. butter
2 cloves garlic, minced
1/2 cup minced celery
1-1/2 cups water
1/2 tsp. dry mustard
2 cups ketchup
3 tbsp. apple cider vinegar
3 tbsp. Worcestershire sauce
4 tbsp. brown sugar
1/4 tsp. paprika
1 tsp. Tabasco sauce
1/2 tsp. black pepper (I prefer a little more)
2 tsp. salt
1-1/2 tsp. chili powder
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Directions:
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In a large saucepan or small soup pot, brown onions in butter until tender.
Add all other ingredients including cooked and shredded beef. Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so. This can also be done in a crock pot on low heat for 6 to 8 hours. Serve on buns or rolls.
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I think these rock! From “John Madden’s Ultimate Tailgating”... this is a fabulous BBQ beef recipe for those Sunday or Monday Night Football parties, tailgating at the stadium, or just ‘cause they’re soooo good.
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