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This recipe is best made in a slow cooker although you can make it in the oven. Vary the spiciness (cayenne pepper or pepper sauce) according to your family's tastes.


  • Prep Time : 15 min
  • Cook Time : 6 - 8 hours min
  • Ready Time : 21 min


8 people


  • 4 to 5 lb. boneless chuck roast, well trimmed of fat
  • 1 c. each: ketchup and barbeque sauce
  • 1 (12-oz) bottle Heinz Chili sauce
  • 3/4 c. water
  • 1-1/2 c. finely chopped onion
  • 3 T. brown sugar
  • 1 T. worcestershire sauce
  • 1/2 t. Liquid Smoke (or more to taste)
  • Cayenne pepper or hot pepper sauce, to taste



1 Combine all ingredients except chuck roast.

2 Place about half of the sauce ingredients in the bottom of the slow cooker; Nestle chuck roast into the sauce. Top with remainng sauce.

3 Cover and cook on HIGH setting for 6 hours. At the end of the six hours, remove cover and pierce meat with a fork. If meat is extremely tender; shut off slow cooker.

4 If meat isn”t quite done, baste with sauce and cover and cook for an additional 1 to 2 hours. Meat will literally fall apart when pierced with fork.

5 Remove meat (carefully) to a large bowl. Shred meat with two forks. Return meat to sauce in slow cooker and combine.

6 Serve shredded beef and sauce on challah rolls or other soft rolls.

Optional: Place chuck roast and sauce in roasting pan. Cover tightly and cook in conventional oven at 350 degrees for 3-1/2 to 4 hours, or till meat is extremely tender. Shred meat in sauce and serve as directed above.

About Nancelah


I've been cooking and baking since I was twelve and ran a catering business for many years.  I've recently become  the family "Yom Tov" cook, assuming those duties from my mother. I love to make soups - even though I live in sunny Florida, we eat soup all year long.  I LOVE to bake!

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