Ingredients
- 1 pot roast (about 4 pounds), such as bottom round or chuck
- 1 teaspoon vegetable oil
- 1 cup bottled barbecue sauce
- 1/2 cup cider vinegar
- 1/2 cup chicken or beef broth
- 1/4 cup packed light-brown sugar
- 1 tablespoon bottled mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 large onion (1/2 pound), chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 12 rolls
Directions
Heat oven to 300 degrees F.
Brown meat well in oil in large ovenproof Dutch oven, 15 minutes. Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Bring to boiling. Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat. Slice beef and serve with sauce on rolls.
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By wendirae_12108554
1000 Islands NY
on February 26, 2012
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OUTSTANDING! I followed the recipe to the exact preparation that it called for. The flavors are amazing. We will make this repeatedly. Impressive flavor. Will serve with roasted potatoes and cole slaw.
By dianned_5060253
alton, NH
on January 21, 2012
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Super easy, I shredded the meat then added it back to the sauce. Will make this again.
By kristiek30
on October 16, 2011
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This was awesome. I followed the recipe exactly and it was a big hit. Will be making this again!
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