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.