This flavorful beef works great on buns as sandwiches or piled tall atop a mound of mashed potatoes for Sunday dinner.
1 Tablespoon vegetable oil
1 (3-pound) boneless beef shoulder or chuck roast
1 cup barbecue sauce
1⁄2 cup cider vinegar
1⁄2 cup chicken broth
1⁄4 cup packed brown sugar
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon chili powder
1⁄2 medium yellow onion minced
2 garlic cloves crushed
1 1⁄2 teaspoons dried thyme
6-8 hamburger buns (only needed if serving as sandwiches)
Butter (optional)
6-8 slices Swiss cheese (optional)
Preheat the oven to 275 degrees.
Heat the oil in a Dutch oven or large pot over medium-high heat and brown the meat well, turning often, about 15 minutes. In a bowl combine the barbecue sauce, vinegar, broth, sugar, mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. Pour over the meat and bring to a boil. Cover tightly with a lid or aluminum foil and roast in the oven for 5 to 6 hours. Remove the meat and shred it with a fork. Return the meat to the pot and keep warm.
Butter the hamburger buns, if desired, and broil them until they are barely brown around the edges. Place one slice of Swiss cheese, if using, on the bottom bun and place under the broiler just until the cheese has melted.
Fill the buns with the meat and serve.