145 Ratings
  • 5 Rating Star 103
  • 4 Rating Star 31
  • 3 Rating Star 6
  • 1 Rating Star 3
  • 2 Rating Star 2

This recipe has been a family favorite for 35 years. Serve on hamburger buns that have been buttered on both halves, and lightly browned under broiler. Freeze some for lunches or dinner in a hurry.

VFBAUER
prep:
5 mins
cook:
2 hrs 45 mins
total:
2 hrs 50 mins
Servings:
16
Max Servings:
16
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Ingredients

Directions

  • Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.

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  • In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.

  • Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.

  • With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

199.59 calories; 14.41 g protein; 4.89 g carbohydrates; 0.18 g dietary-fiber; 2.17 g sugars; 13.32 g fat; 5.57 g saturated-fat; 52.88 mg cholesterol; 52.42 IU vitamin-a-iu; 4.21 mg niacin-equivalents; 0.16 mg vitamin-b6; 17.67 mg vitamin-c; 6.22 mcg folate; 13.28 mg calcium; 2.18 mg iron; 11.56 mg magnesium; 227.66 mg potassium; 207.02 mg sodium; 0.04 mg thiamin; 119.9 calories-from-fat; 9 percent-of-calories-from-carbs; 60 percent-of-calories-from-fat; 29 percent-of-calories-from-protein; 25 percent-of-calories-from-sat-fat


Reviews (118)

Read All Reviews

Most helpful positive review

Anonymous
01/25/2004
We used the slow cooker method mentioned by someone else (4 hrs in cooker plus 1 hr with sauce) and it turned out excellent! Shredding the meat was messy but once I let it cool a bit it was much easier.
(63)

Most helpful critical review

Anonymous
10/18/2010
I tried this recipe without any changes. I did not care for it. Thankfully I tasted the bbq sauce before I added the shredded beef. I ended up making my standard bbq with ketchup brown sugar etc.
(2)
145 Ratings
  • 5 Rating Star 103
  • 4 Rating Star 31
  • 3 Rating Star 6
  • 1 Rating Star 3
  • 2 Rating Star 2
Anonymous
01/25/2004
We used the slow cooker method mentioned by someone else (4 hrs in cooker plus 1 hr with sauce) and it turned out excellent! Shredding the meat was messy but once I let it cool a bit it was much easier.
(63)
GIGATLJR
01/25/2004
Absolutely fantastic!!! I cooked the meat a little different than suggested in the recipe but the sauce I made it by the recipe. I guess I don't know how to roast meat because mine just turned out dry and did not fall apart. I made this recipe a second time for our fourth of July family reunion picnic and I cooked the meat with some beef broth and onions in my crock pot for four hours on high until the meat fell apart then I added the sauce. I let it sit in the refrigerator overnight (this sauce tastes best when you let it sit a few days). The next morning I put it in a 350 degree oven for about an hour and all I can say is - WOW!!!!!
(58)
Mrs. C
05/13/2007
We made this in the crock pot - just dumped everything in cooked on low 7 hours; shredded and put back in for another hour. Really good. It is quite tangy not sweet at all.
(45)
Anonymous
04/08/2003
The only suggestion I have is that you double the amount of sauce for the four pounds of meat. I did and it was just right! I had 8 people for dinner. There was plenty left over and everyone raved about it!
(22)
JessicaAnne
11/01/2005
Very tasty! I made this in the crockpot adding the sauce for the last 30 minutes but otherwise did not change any of the ingredients. This will be a great recipe to make ahead for parties.
(19)
Anonymous
01/25/2004
This recipe was great. I also cooked the chuck roast in the crock pot for about 4 1/2 hours. We made it for four people (everyone loved it) and have still had leftovers for lunch for a week straight and I'm not tired of it yet! I top mine with a slice of pepper-jack cheese.
(15)
shaunabee83@yahoo.com
06/11/2009
Used 3 lbs of pot roast beef cooked in slowcooker for approx five hours on high with cup of beef broth in the bottom. Made sauce as directed found it to be enough for 3 lbs of beef. However I added a bit extra beef broth to increase sauce amount. Would definitly double the sauce recipe if I used more meat. used beef broth instead of water to fill up the chili sauce jar... very good! I give the sauce five stars but think a slow cooker is best for meat that is easy to shred. I think I will use this on my pulled pork as well can't wait to see what the leftovers taste like tonight!
(11)
CECILR
01/25/2004
This is what barbecue is supposed to be! Not too much tomato sauce not too much vinegar. Excellent!
(10)
GFRIDAY
01/25/2004
Throw away those jars of BBQ sauce. This was wonderful bbq. It was unique and very flavorful. I had my doubts as I was preparing it. This recipe fooled me and came out perfectly. I had to cook my roast about 30 minutes longer than the recipe called for. This is definately a keeper recipe.
(10)