Barbecued Beef
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
----------- |
-------------------------------- |
|
2 |
pounds |
chuck roast -- trimmed of fat |
|
2 |
tablespoons |
vegetable oil |
|
1 |
small |
onion -- diced fine |
|
1 |
clove |
garlic -- minced fine |
|
1/4 |
cup |
sherry |
|
2 |
tablespoons |
brown sugar -- packed |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
tablespoon |
cider vinegar |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1 |
tablespoon |
dijon mustard |
|
1 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
smoked paprika |
| Heat oil in a Dutch oven over medium heat. Brown roast on all sides. Remove from pan. Add onion and cook until starting to brown. Add garlic and cook until fragrant about 30 seconds. Add sherry and deglaze pan scraping up all the browned bits. Add brown sugar, tomato sauce, vinegar, Worcestershire sauce, Dijon, salt, and paprika. Return roast to pot and cover and cook on low for 3 to 4 hours or until beef can be easily shredded. Makes 6 Servings. |
| Per Serving: 415 Calories; 28g Fat (64.0% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 359mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. |