Rating: 4.5 stars 4.3
27 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

An original recipe from my good friend Vicki! She isn't very computer literate so asked me to post this. I made this for Christmas and it was a hit! Can be prepared the day before which makes it very handy for busy holidays!

Recipe Summary

prep:
20 mins
cook:
3 hrs 30 mins
additional:
8 hrs
total:
11 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.

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  • Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.

  • Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

Nutrition Facts

424 calories; protein 26.5g; carbohydrates 6.9g; fat 31.8g; cholesterol 109.1mg; sodium 412.4mg. Full Nutrition
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