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Looking for a great sauce for beef barbeque

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This is my favorite BBQ beef recipe. If I am using leftover beef, I just sub out beef broth for the cooking liquid to make the sauce.


Mile High Shredded Beef

(Taste of Home)


·1 boneless beef chuck roast (3 pounds)

·1 can (14-1/2 ounces) beef broth

·1 medium onion, chopped

·1 celery rib, chopped

·3/4 cup ketchup

·1/4 cup packed brown sugar

·2 T. white vinegar

·1 tsp. salt

·1 tsp. ground mustard

·1 tsp. Worcestershire sauce

·1 garlic clove, minced

·1 bay leaf

·1/4 tsp. garlic powder

·1/4 tsp. paprika

·3 drops hot pepper sauce

·12 to 15 Hoagie Buns


Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.

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