Stove Top Barbecue Beef - cooking recipe

Ingredients

1 Tbsp. olive or vegetable oil
2 lb. boneless beef chuck, cut into 2-inch pieces
1 large green pepper, diced
2 carrots, diced
2 to 3 Tbsp. chili powder (optional)
1 envelope onion soup mix
1 c. water
1 (8 oz.) tomato sauce
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1/2 tsp. hot pepper sauce

Preparation

In 5-quart Dutch oven or heavy saucepot, heat oil and brown beef in two batches.
Remove and set aside; reserve drippings. Add carrots, green pepper and chili powder to reserved drippings and cook over medium heat, stirring frequently, 2 minutes.
Stir in soup mix blended with water, tomato sauce, brown sugar and cider vinegar.
Return beef to Dutch oven.
Bring to a boil, reduce heat and simmer, covered, stirring occasionally, 2 1/2 hours or until meat is very tender.
Stir in hot pepper sauce. Using 2 forks, shred beef.
Serve on rolls.
May be reheated. Makes about 8 servings.