ELLEN'S HOT BEEF BBQ

 

 

Yeah man!



This is my "go to" recipe when I want to make a quick beef barbecue.

                                                  

                                               ELLEN'S HOT BEEF BBQ 

4 lb chuck roast

2 onions, chopped

1 (10-ounce) can beef bullion or broth

BBQ sauce (see suggestions below)

Set oven at 350 degrees.

In a large Dutch oven, put onions down first, put roast over the onions, and then add ½ can Campbell’s, beef bouillon or broth. Cover it and cook an hour and a half, then add the rest of the broth. Pour in a middle size bottle of Sweet Baby’s Rays original barbecue or Sweet Baby Ray's Vidalia Onion Barbecue sauce. Use all of it. Cover and cook for another hour. *Cook a half hour longer with the lid off. *If you decide not to add the sauce until you've shredded the beef, keep it covered the last half hour. (That's how I prepared the cover photo above).

It cooks for 3 hours total. If not eating right away, don't shred, but put in the refrigerator overnight and take any fat off before serving. Reheat, add sauce, shred and serve on buns or over rice.

 BBQ sauce cooked with the meat.