2 1/2 lb. boneless chuck roast 1 onion, chopped 3 garlic cloves, minced 2 tbsp. extra-virgin olive oil 3 tbsp. white wine vinegar 12 oz. bottle chili sauce 2 tbsp. brown sugar 1 tsp. dry mustard 2 tbsp. Worcestershire sauce 1/2 tsp. pepper 1 tsp. salt 1/8 tsp. cayenne pepper
Preheat oven to 325 degrees. Place roast in a large covered pan in oven and bake for 2 hours. Roast should easily fall apart. In a large skillet, heat olive oil and add onions and garlic. Sauté until onion mixture becomes translucent. Then add vinegar and chili sauce. Mix in brown sugar, mustard, Worcestershire sauce, pepper, salt, cayenne pepper. Cook sauce over low heat, stirring often, until thickened. Use two forks and shred the roasted beef. Add the shredded roast beef to the sauce mixture and simmer for 30 minutes. Serving suggestion: Serve on warmed hamburger buns with your favorite baked beans, potato salad and cole slaw. This would be great for your next tailgate party.
Ken Oliver, "Cooking With Ken" E-mail: firstname.lastname@example.org
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