Reviewed: Mar. 24, 2005

Oops! I pan-browned the meat on both sides in the Dutch oven. Then removed meat, cooked onions and garlic, and added remaining sauce ingredients. Then I put meat back in pot, brought to a simmer and then put in the oven for 2.5 hours. Took out, shredded meat and served. Excellent and easy! Thank you, Vicki!

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: Jan. 29, 2005

This was very tasty and easy to make. I made the recipe exactly as listed and it turned out great.

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LVFOX

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Jan. 28, 2005

I used 2 lbs of chuck roast which is good for the amount of sauce. When I make it with larger quantities of meat, I will double the recipe accordingly. I convection roasted my meat for 1 hr 45 min, then put it in a crockpot for 4 hours to ensure the meat would be tender. I added the sauce for a couple more hours on low. I am glad I read the reviews before attempting to make it. My family loves this! I've sent to my relatives!

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Jan. 18, 2005

This recipe comes out awesome. My hubby loves that I can do something with our leftover pot roast. Thanks!

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NOMOREOUT2EAT

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Reviewed: Jan. 16, 2005

this recipe was great it was a little hard for me at first just because i had never made anything like this before,but totally worth it. It took me awhile to find the chile sauce because i had never used it before

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RENEJOE

Cooking Level: Expert

Home Town: La Cygne, Kansas, USA

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Reviewed: Sep. 29, 2004

I didn't like the sauce very much, way too tangy for my taste. I also prefer my barbeques a little smokier and with thicker sauce. I ended up adding a bottle of store-bought barbeque sauce to make it more to my liking.

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CGERVAIS

Cooking Level: Intermediate

Home Town: Cromwell, Minnesota, USA

Living In: New Richmond, Wisconsin, USA

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Reviewed: Sep. 10, 2004

I was not happy with the flavor I think next time I will just add BQ sauce. It had a strange flavor...and husband ask me not to make this one again. Sorry

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MRSWHOOP

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Reviewed: Aug. 16, 2004

I used everything except the cayenne pepper and it turned out WONDERFUL!!! I added a little bit of water to the bottom of the roasting pan & had to cook it longer then recommended (4 1/2 hrs) but I think it was because I didn't have a lid to my roasting pan and had to cover it with tin foil and I didn't have the edges completely sealed (after 3 1/2 hrs I realized this and after making sure edges were secured, it was done in about an hour.) Will definetely make this again, shredded meat would be good without the sauce to make tacos,enchiladas, etc.

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RAMONAMOM2002

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Ramona, California, USA

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Reviewed: Jul. 17, 2004

I could tell from the ingredients that this would be an excellent sandwich, so I quadrupled the recipe. The meat was so tender and the taste of the sauce permiated the shredded beef. Freezing small amounts in freezer bags will make for evening meals without the mess.

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TXSZSHRIMP

Cooking Level: Intermediate

Home Town: Galena Park, Texas, USA

Living In: Lott, Texas, USA

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Reviewed: Apr. 22, 2004

This recipe was OK. The sauce was a little too tamatoy for me and I found it rather bland. I do think a little hot sauce and less chile sauce would do the trick. I also used a crockpot for convience.

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2004

This was good, but a little different than what I was expecting. I wouldn't really call it BBQ. The sauce is good, very tangy, but you really do need to double it for the amount of meat. I made it with a pork roast and it tasted like pork with a little sauce. Good, but very mild and simple. I'll make this again with more sauce.

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Jules

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Reviewed: Mar. 26, 2004

This recipe is very good! I have been trying for a long time to find a good barbecue recipe. I think I have finally found it! Sherry Wells

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SHERRY611

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Reviewed: Feb. 24, 2004

I've made this several times now and the only improvement I'd recommend is: double the sauce!! Even with a 2.5 to 3-pound roast, the final result was much drier than I was expecting when I went "by the book.". But making twice as much sauce made it perfect. This is extra good on toasted jalapeno-cheddar bread from the bread machine. Thanks Vicki!

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Molly

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Reviewed: Jan. 8, 2004

This was very good. I used the sauce w/ shredded chicken instead of beef, would also be good with pork. Thanks

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ASMITH544

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Reviewed: Sep. 3, 2003

This sauce is wonderful, very tangy! I added a little more salt to balance the brown sugar taste, but otherwise it was perfect. I scaled the recipe to serve four and the measurement for the chili sauce came out to be 1/4 pound, so I figured that must mean about four ounces; I didn't really know how much chili sauce or water to add, but it came out good anyway. Also, I sauteed the garlic with the onions first instead of adding it raw to the sauce. Very good sauce; I used the chuck roast for my boyfriend, but I think I could use it on a meat substitute for a sloppy Joe type sandwich for me! Thanks for sharing your family recipe!

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EdsGirl

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Reviewed: Aug. 11, 2003

We used the slow cooker method mentioned by someone else (4 hrs in cooker, plus 1 hr with sauce) and it turned out excellent! Shredding the meat was messy but once I let it cool a bit it was much easier.

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PAIXFUL

Cooking Level: Beginning

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Reviewed: Jul. 24, 2003

This recipe was great. I also cooked the chuck roast in the crock pot for about 4 1/2 hours. We made it for four people (everyone loved it) and have still had leftovers for lunch for a week straight, and I'm not tired of it yet! I top mine with a slice of pepper-jack cheese.

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BBQ BOY

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Reviewed: Jul. 6, 2003

Absolutely fantastic!!! I cooked the meat a little different than suggested in the recipe but the sauce, I made it by the recipe. I guess I don't know how to roast meat because mine just turned out dry and did not fall apart. I made this recipe a second time for our fourth of July family reunion picnic and I cooked the meat with some beef broth and onions in my crock pot for four hours on high until the meat fell apart, then I added the sauce. I let it sit in the refrigerator overnight (this sauce tastes best when you let it sit a few days). The next morning I put it in a 350 degree oven for about an hour and all I can say is - WOW!!!!!

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GIGATLJR

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Reviewed: Jun. 20, 2003

Throw away those jars of BBQ sauce. This was wonderful bbq. It was unique and very flavorful. I had my doubts as I was preparing it. This recipe fooled me and came out perfectly. I had to cook my roast about 30 minutes longer than the recipe called for. This is definately a keeper recipe.

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GFRIDAY

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Reviewed: Jun. 16, 2003

Very Tasty

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HJHOEGER

Cooking Level: Expert

Home Town: Quincy, Washington, USA

Living In: Southington, Connecticut, USA

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Barbecue Beef for Sandwiches

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