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.

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