Incredible Shredded Barbecued Beef

“I'm beginning to sound like a broken record, but this recipe comes from my "Taste of Home" magazine (Aug/Sept 96). While this may be a bit time consuming, it is without a doubt the best BBQ beef I have ever tasted. Also, it makes so much that you can either eat it for a whole week (lol) or freeze some for later.”
4hrs 45mins

Ingredients Nutrition


  1. In a Dutch oven, brown roast on all sides in 1 tablespoon oil.
  2. Meanwhile, in a large saucepan, saute onions in remaining oil until tender.
  3. Add remaining ingredients except rolls; bring to a boil.
  4. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally,.
  5. Pour over roast.
  6. Cover and bake at 325 degrees for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender.
  7. Remove roast; shred with a fork and return to sauce.
  8. Serve on rolls.
  9. To freeze: Prepare as directed. Allow to cool and place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
  10. To serve: Thaw in fridge and reheat on stovetop.

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