Beef on Buns
Beef on Buns
Serves 6 -8
Cooking Time: 8 Hours
1 chuck roast
2 Tbs.canola oil or your favorite, just not olive oil
Salt to taste
Pepper to taste
1/2 tsp. garlic on each side
2 Tbs. soy sauce
2 Tbs. Worcestershire sauce
2 cans carrots (drained)
Brown the roast in a large dutch oven on top of a stove. (Brown on high or medium high.) To do this, place oil in a pot, gently put the roast in the pot. Sprinkle with salt, pepper and garlic to taste. Turn roast over to brown the other side. Salt, pepper and garlic that side also to taste.
After roast is brown, turn the burner down to low or med-low (depending on how high your low and med-low is), add 1 ½ cups water. Let simmer until you can tear meat apart (better known as shredding). Should cook 4-6 hours. Add the soy sauce and Worcestershire sauce (to taste). Stir well.
Add carrots. Drain the juice from the carrots, chop them up well then stir into meat. I use a fork to mash them or an old fashion potato masher.
Cook for at least 20 more minutes. Serve on buns.
Variations: After you brown the meat, you can cook it in the oven instead of on top of the stove until tender (the ability to shred the meat). You also can cook it in a crock-pot. After it is done, transfer it to another pot to cook on stove and follow steps 3-5. I don’t have measurements for this recipe. You will just have to add a little of the ingredients at a time, taste, and see if it tastes like you want it to.