Ingredients
1 boneless beef chuck roast (about 4 pounds)3 tablespoons canola oil, divided2 large onions, chopped1 cup ketchup1 cup beef broth2/3 cup chili sauce1/4 cup cider vinegar1/4 cup packed brown sugar3 tablespoons Worcestershire sauce2 tablespoons prepared mustard2 tablespoons molasses2 tablespoons lemon juice1 teaspoon salt1/4 teaspoon cayenne pepper1/8 teaspoon pepper1 tablespoon Liquid Smoke, optional12 to 16 kaiser rolls or hamburger buns
Preparation
In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered,for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.
