Dudewich

American prep30 mins total time3 hrs 30 mins addedSeptember 2014

• 2 pounds boneless chuck roast
• 1 small onion, chopped
• 1 cloves garlic, minced
• 1 tablespoon butter (or olive oil)
• 1½ tablespoons distilled white vinegar
• 6 ounces bottle chili sauce (such as “Homade”)
• 1 tablespoon brown sugar
• ½ teaspoon mustard powder (or a squirt of mustard)
• 1 tablespoon Worcestershire sauce
• ½ teaspoon black pepper
• ½ teaspoon salt

1. Roast meat at 325°F for 1-½ to 2 hours, covered, until meat falls apart and shreds easily.
2. Sauté onion in butter until translucent.
3. Stir in chili sauce and vinegar.
4. Add ½ cup of water, then mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper and garlic.
5. Cook over low heat until thickened.
6. Shred the roasted beef.
7. Stir meat into the sauce, and simmer for 30 to 45 minutes.
8. Serve on sandwich rolls brushed with garlic butter.
9. This can also be prepared in a crock pot, but it may take up to 4 hours for the meat to fall apart.