Homemade Tangy BBQ Sauce with Shredded Beef
Tangy and slightly sweet, our BBQ sauce recipe goes with everything on your grill this summer, and in the kitchen all year long. Use it as a dipping sauce for bites of steak, drizzle it over your burger instead of ketchup, or smother a chuck roast with sauce for tender, shredded beef in this recipe. The BBQ sauce recipe can easily be doubled to save and freeze for later.
- 3 cups ketchup
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce or coconut aminos
- 3/4 cup honey
- 1/8 cup brown sugar or coconut sugar
- 3 teaspoons chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. cayenne pepper
- Salt and pepper
- Your choice of cooking oil
- 1 Verde 100% Grass-Fed Chuck Roast (approximately 2.5-3 pounds)
- Coat a large pot or Dutch oven with oil and heat over medium.
- Add diced onions and garlic and cook until soft, stirring along the way.
- Add ketchup, apple cider vinegar, Worcestershire sauce, coconut aminos (or soy sauce), honey, and brown sugar. Mix well to blend.
- Season with chili powder, smoked paprika, and cayenne pepper. Add salt and pepper to taste.
- Turn heat to low and simmer for at least 30 minutes. Stir occasionally.
- Preheat the oven to 325°F.
- Season chuck roast with salt and pepper on both sides.
- In a large, clean pot or Dutch oven, heat oil over medium heat.
- Brown chuck roast in oil for approximately 2 minutes per side.
- Pour BBQ sauce over and around the roast. Turn it over to make sure you have sauce all over it.
- Cover and cook in the oven for 2 hours to start. After the first hour, stir the sauce to prevent burning on the bottom.
- Then, at the 2-hour mark, turn the roast over and cook for another 30 minutes to 1 hour, until it reaches your desired tenderness and is easy to shred.
- Shred beef with two forks. Serve with your favorite side dishes or on a sandwich.