Shredded Barbecued Beef ~ Taste of Home

4 lb. boneless beef chuck roast, fat trimmed
3 T olive oil, divided
2 large onions, chopped
1 c. ketchup
1 c. beef broth
2/3 c. bottled chili sauce
1/4 c. cider vinegar
1/4 c. packed brown sugar
3 T Worcestershire sauce
2 T prepared mustard
2T molasses
2T lemon juice
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. pepper
1 T liquid smoke, optional
Rolls to serve it on

In a Dutch oven, brown roast on all sides in 1 T oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Pour over roast.

Cover and bake at 325F for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast and shred with a fork. Return to sauce. Serve on rolls.

YIELD: 14 servings
1 serving (without roll) = 10 WW points