Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Barbecue Beef for Sandwiches

4 lbs. boneless chuck roast

1 onion, chopped

2 T. butter

3 T. distilled white vinegar

12 oz. chile sauce

2 T. brown sugar

1 t. mustard powder

2 T. Worcestershire sauce

½ t. freshly ground black pepper

1 t. salt

dash ground cayenne pepper

3 cloves garlic, minced

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Place roast in a large covered pan. Roast at 325º F (165º C) for 2 hours, or until the meat falls apart and shreds easily. In a large skillet, melt butter over medium heat. Add onions, and sauté until onions become translucent. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened. With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes. Makes 16-20 servings.