Serves: 5
Total Calories: 1,601
Heat about 3 Tbsp. oil in a 14" Dutch oven and brown meat.
While meat is browning mix rest of ingredient in a large bowl.
When meat is done, pour mixture over meat and cover.
Continue cooking using low heat for 2 to 4 hours or until meat is very tender.
Check often and add liquid (water, beer, beef broth etc.) if necessary. Do not let liquid evaporate or sugar will burn.
When meat is tender remove from oven and let cool. Shred beef with fork.
Mix left over mixture from roaster and shredded meat.
Use for enchiladas, burritos, tacos, taco salads or serve over rice or on a bun for a sandwich.
This Barbaccoa Beef recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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