Roast Barbecue

Adapted From Applehood and Motherpie

This is a good recipe for getting a start with barbecue. If you want to get more adventuresome, eliminate the catsup and try making your own sauce. An intermediate step might be to spice up the catsup a bit before you dive into your own barbecue sauce.

12 Servings

• 3 lb. chuck roast
• 2 tbsp shortening or vegetable oil
• 1 large onion
• 2 tbsp vinegar
• 2 tbsp lemon juice
• 3/4 cup water
• 1/2 cup chopped celery
• 2 cups catsup
• 3 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp prepared mustard
• 2 tbsp chili powder
• 1 tsp salt
• 1/4 tsp pepper

Trim meat and brown in shortening or oil using a large dutch oven or braising pan. Be patient during the browning - the meat will stick to the pan until it is ready to be turned, then with minimal effort you should be able to flip it with ease.

Add the remaining ingredients. Bring to a boil; cover loosely, reduce heat to low.

As soon as the meat is tender enough (2-3 hours), sue two forks and shred or pull the meat apart.

Continue to cook until meat is very tender (total cooking time may vary from 3-6 hours. If meat finishes early, simply off the heat then reheat before serving).

Serve on toasted buns.