Barbecued Beef in Buns

In the South, barbecued meats cook slowly over a wood fire until they're fork-tender and steeped in flavor. In this stovetop version, long, slow simmering yields a similar result.

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Servings 24

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ingredients 9
Prep Time 20 min
Total Time 4 hr 5 min

Ingredients

1: (4-lb.) boneless beef chuck roast, trimmed of fat

4: cups water

1/2: cup firmly packed brown sugar

2: tablespoons dry mustard

1/2: teaspoon pepper

1/3: cup vinegar

2: cups ketchup

2: tablespoons Worcestershire sauce

24: sandwich buns, split

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Directions

1 Place roast in Dutch oven; add water. Bring to a boil. Reduce heat to low; cover and simmer 2 to 3 hours or until tender.
2 Drain beef, reserving 3 cups liquid. Shred beef; return to Dutch oven. Add brown sugar, mustard, pepper, vinegar and reserved 3 cups liquid. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes.
3 Add ketchup and Worcestershire sauce to beef mixture. Simmer, uncovered, for 20 to 25 minutes or until of desired consistency. Serve 1/3 cup beef mixture in each bun.