I planned on posting this last week for a great Superbowl Sunday dinner idea. Though I’m not a football fan (I’d watch hockey over football any day), I thought this was a great option. Alas, do to some technical difficulties, my blog has been down for over a week. But it’s still a great recipe and with a very short prep time, you’re free to watch the hockey game or anything else while it slowly cooks.
This is an easy recipe. Mix everything together and toss it in the oven or slow-cooker for several hours and you’re good to go.
This is a hearty, filling meal. It’s fun. Finally, it’s delicious.
I’ve done this with a shoulder roast in the past, and you can, but I really prefer a chuck roast (boneless here, but you can use bone-in).
Raw, ready to cook.
- 3 lb. beef chuck roast (boneless)
- salt and pepper
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 3 Tbsp. fancy molasses
- 2 Tbsp. dijon mustard
- 2 garlic cloves, crushed
- 1 small yellow onion, peeled and finely diced
- 1 tsp. chili powder
- 3 Tbsp. tomato paste
- 3/4 cup water
After 5 hours. .
Preheat the oven to 275°F.
Season the roast generously with salt and pepper and place in a Dutch oven or large pot with lid.
Mix all of the sauce ingredients together in a mixing bowl and pour the sauce over the roast. Cover the pot and place in the oven to cook for 5 hours, turning the roast over every 2 hours. It’s ready when the meat breaks apart easily when you stick a fork in it.
Shredded, mixed with sauce.
Remove the meat from the pot, placing it on a large plate or in a bowl. Use a spoon to carefully remove as much fat as possible from the top of the sauce. (If you’re not eating this right away, you can chill the sauce, remove the fat, then reheat it before serving.)
Use two forks to break the roast into small chunks or to shred it. Remove any fat as you go.
Return the meat to the sauce and mix, making sure all of the beef has been coated in sauce. Serve on a soft bun on it’s own, or try it with some coleslaw added to the sandwich.
Makes 6-8 big sandwiches.
** If you’re using a slow cooker, cook for 10 hours on low or until the roast is fork tender and pulls apart easily when using two forks.