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