Shredded Beef Barbecue
Tender shredded beef in a smoky, tangy barbecue sauce, perfect for casual gatherings or weeknight dinners, with rich flavors of tomato, vinegar, and spices.
Ingredients
- 3 lb. chuck roast ⓘ
- 1 medium onion
- 1/2 c. chopped celery ⓘ
- 2 medium garlic cloves, minced ⓘ
- 2 tsp. salt ⓘ
- 1 1/2 c. catsup ⓘ
- 1/4 c. brown sugar ⓘ
- 1/4 c. vinegar ⓘ
- 2 tsp. dry mustard ⓘ
- 1 tsp. chili powder
- 1 tsp. red pepper ⓘ
- 2 medium bay leaves ⓘ
- 1/2 tsp. paprika ⓘ
- 1/2 tsp. garlic salt ⓘ
- 2 tsp. Worcestershire sauce ⓘ
Instructions
- Put beef, onion, and celery into a pot; add water to cover and cook until tender.
- Cook and then shred the beef.
- Refrigerate the broth until fat rises to the top.
- Remove the fat; add 3 cups of broth to the other ingredients.
- Simmer the mixture, uncovered, for 1 1/2 to 2 1/2 hours over low heat with the meat.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).