Sunday, June 21, 2015

#3529 - Braised BBQ Beef

(by Shirley McNevich)

1 - 3lb. chuck roast
fresh ground black pepper
2 chopped onions
2 TBSP olive oil
1 - 28oz. can crushed tomatoes
1 - 18oz. bottle of your favorite BBQ sauce

In a Dutch oven over medium heat add the olive oil and the chopped onions--cook/stir until onions are see through. Add the chopped tomatoes and BBQ sauce--cook/stir for 10 minutes. Salt/pepper all sides of the roast and place it carefully into the tomato mixture--turn heat back to simmer and place the lid on the Dutch oven. Simmer the roast for 3 hours or until tender. Once roast is tender, remove the roast and put it on a plate. Use a knife and a fork to shred the roast into bite sized pieces. Turn the heat back to medium on the tomato mixture--cook/stir uncovered until mixture is hot and thick. Add the meat pieces to the tomato mixture--cook/stir until meat is hot. Serve on good quality rolls.

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