A well seasoned shredded beef recipe that will keep em’ commin’Slow cooked and the aroma in your house will drive em’Nuts!
Its enough for a large dinner party. And the leftovers are even better the next day, if theres any left that is.
This Recipe recieved 13 Five Star Ratings.
8-10 lbs boneless beef chuck roast
6 tablespoons worcestershire sauce
1/2 cup liquid smoke
1 tablespoon salt
1 tablespoon Lawry’s Seasoned Salt
2 tablespoons garlic powder
2 tablespoons onion powder
Barbeque Seasoning Recipe (use 2 Tbsp)
4 tablespoons sugar
2 tablespoons cumin
2 tablespoons chili powder
4 tablespoons paprika
12 hours 30 minutes
30 mins prep
Barbeque Seasoning Recipe:
Mix the four ingredients and put in a air-tight container, Use as directed.
Additional Items needed:
Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
Tear 4 sheets of Heavy Duty aluminum foil large enough to cover and seal meat.
Place meat on the sheets of foil and bring up the sides and ends of the first sheet to create a container.
Pour the Worcestershire Sauce and Liquid Smoke over the meat.
Mix all the dry seasonings together and rub over the top and sides of the meat.
Bring the foil sides up and fold together being carefull not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
Continue folding up the remaining sheets of foil.
Carfully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
Refrigerate 2-4 hours or overnight.
When ready to cook pre-heat oven to 225 degrees.
Place the meat package (Keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 12 hours until done.
Pull the meat out and let rest for at least 20 minutes.
Remove the meat and place into a deep container and pull the bag and foil off retaing all the juices and shred the meat with 2 forks and Enjoy.
Makes a great Buritto!
Serve with sour cream, salsa or whatever ya like.