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Shredded Barbecued Beef

5 lbs chuck roast
12 cup brown sugar
14 cup apple cider vinegar
2 cups water
2 34 cups catsup
1 tablespoon dry mustard
1 large chopped onion
1 -2 minced garlic clove


Combine the beef, brown sugar, vinegar and water in 6 quart cast iron or other heavy ovenproof pot. Bake at 375F for 3 hours. Remove from oven; cool. Remove all fat and any bones. Shred beef; return to pot. Add mixture of catsup, mustard, onion and garlic; stir to blend. Reduce oven temperature to 300F and cook, covered, for up to 4 hours. Stir every half hour, adding more water/ catsup to keep moistened. Serve on buns with the onion and cheese. Yield: 12-14 servings.

Source: www.food.com