Oven Barbecue Beef
5 lb. boneless chuck
roast
1 lg. onion, chopped
1 c. celery, chopped
1 sm. can green chilies, chopped
1/2 tsp. salt
16 oz. can whole, peeled tomatoes
1 tbsp. hot salsa
1 tsp. ground pepper
3/4 tsp. garlic salt
Combine all ingredients
and let stand in refrigerator overnight. Cook, in a cast iron or
blue granite roaster, covered, in a 275 degree oven for 12
hours. Remove from oven and shred with fork. Serve on hot onion
rolls. Makes 25 sandwiches. Freezes well.
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