I owe my cousin Rebecca Wetzel the credit for many good things in life. She introduced me to the world’s best dog, the dachshund. She knows how to make nachos, and the best toppings for pizza. When I wondered what the difference between conservatives and liberals was, she was the first person I asked. (And her tenth-grade explanation was probably better than any I would articulate now.) She pioneered the path to Grove City College, where I found my closest friends, met my husband, and – in about every way – grew up. She is a hero of mine for many reasons, and her culinary art is just cheese on the fries. (Get it? Icing on the cake?)
Rebecca submitted two of her all-star recipes for my blog’s recent recipe contest. This Pulled Beef Barbeque recipe is terrific. I think the first time I had it was in Rebecca’s apartment where it had been simmering for a few hours. If I remember correctly, I ate it for about three meals that day. Here are Rebecca’s notes.
This came from Taste of Home about 18 yes ago or so. It is designed to be eaten on rolls as a sandwich, but if allergies prevent that, it would be good straight of the plate, too. This can be made ahead of time. It reheats very well, especially in a crock pot.
4 lbs chuck roast (it can be in more than one piece)
3 Tbs cooking oil
2 large onions, minced
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup brown sugar
3 Tbs worchestire sauce
2 Tbs yellow mustard
2 Tbs molasses
2 Tbs lemon juice
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
Add the oil to a deep skillet and brown the beef on all sides. Remove the beef and place into a roasting pan. Add all other ingredients to the skillet. Bring to a oil. Reduce heat and simmer for 15 minutes. Pour this liquid over the beef. Cover and roast at 325 for 2 hours. Flip beef over. Cover and roast for another 2 hours. It should be tender enough to easily pull apart with a fork Remove the meat from the roaster and shred. Put the shredded beef back into the liquid and mix together.
I highly recommend this recipe. Goes great for Saturday football days! Thanks for passing along, Rebecca!
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