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The meat does not need to be seared in skillet first to make this fall-apart tender, pulled BBQ beef for sandwiches. This recipe has so much flavor no one will notice the Worcestshire sauce & the salt were deleted to reduce sodium (you may also use low-sodium catsup and BBQ to reduce sodium further). Using molasses instead of brown sugar and Worcestshire gives a depth of flavor and authenticity, while reducing sugar & sodium. It is great to take to picnics, buffets, or tailgating. Freezes well.
Minutes to Prepare: 15
Number of Servings: 20
4lb boneless beef chuck, arm, rump or pot roast
2 large onions sliced into thin strips
4 stalks celery, sliced
4 cloves fresh garlic minced (I use mini food chopper, OR, 1 tsp garlic powder)
1.5 cup catsup
1 cup BBQ sauce (I used off brand from Dollar Store)
1/4 cup Grandma's Molasses
1/4 cup apple cider vinegar or your choice of other kind
2 tbsp prepared yellow mustard your choice of type
1/4 tsp chili powder
1/4 tsp black pepper
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1st Keep
 teezzzie
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