Chuck Barbecue

3 pounds chuck roast cut into stew-size pieces

1/2 cup flour

3 tablespoons vegetable oil

1 cup chopped onion

2 tablespoons lemon juice

2 tablespoons cider vinegar

1 cup beef stock or water

3/4 cup chopped celery

3 cloves garlic, chopped

2 cups ketchup

3 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1-1/2 tablespoons Dijon mustard

2 tablespoons chili powder

1 beef bullion cube

1/2 teaspoon ground black pepper

12 sesame rolls, toasted if you prefer

Place beef and flour in a paper bag; shake to dredge. Heat oil in a large Dutch oven or heavy casserole. When hot, add beef in a single layer and brown on all sides. (You may have to do this in two or three batches, adding a bit more oil if necessary.)

Add remaining ingredients, except, of course, the rolls.

Cover pan, bring to boil, then reduce to simmer and cook for about 1-1/2 hours. Then uncover and continue slow cooking, stirring occasionally, until beef is very tender and separates easily with two forks - at least 3 hours total. Add a bit more water during the cooking process if necessary.

Shred beef with forks; serve hot on sesame rolls.

Goes well with chilled, homemade coleslaw.

Makes 12 servings.

(c) Copyright 2000. The Christian Science Publishing Society