Email to Nalani Morris      

Recipe Categories: Nalani's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BUFFET CAKESandPIES CAMPING CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC GAME JAMSandJELLIES KITCHENHINTS MARINADES MEATS MIXES PASTA POULTRY PUNCHESandDRINKS SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS STUFFING VEGETABLES

BARBECUE BEEF

This is good served with buns, over rice, or all by itself. This can also be made in the crockpot.





List of Ingredients



• 1 beef chuck roast or brisket
  
• 1 cup ketchup
  
• 1 cup barbecue sauce
  
• 4 cups chopped celery
  
• 1 cup chopped onion
  
• 2 tablespoons brown sugar
  
• 1 teaspoon chili powder
  
• 2 cups water
  
• 2 Tablespoons wine vinegar
  
• 2 tablespoons Worchestershire sauce
  
• 1 teaspoon garlic powder or 2 minced garlic cloves
  
• 1 teaspoons salt
  






Instructions



1. Place beef in a Dutch oven ( you may want to use a foil pan) Mix together the remaining ingredients and pour over beef. Cover and bake 2 hours at 350 degrees. Turn the heat down to 325 degrees and bake 3 more hours. Turn occasionally. Remove beef from pan and shred with a fork.
   
2. The sauce will cook down and is yummy. Mix some of it back in with the shredded beef and save the rest to pour over the beef and bun sandwiches.
   
3. Crock pot: Place the beef in a crock pot. Pour the rest of the ingredients, mixed, over the beef and cook on high 6 to 8 hours.
   






Final Comments


I never throw out the left over sauce but will use it with meatballs, or what ever. It is really good.