Stove Top Barbecue Beef

• 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

1. In 5-quart Dutch oven or heavy saucepot, heat oil and brown beef in two batches.
2. 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.
3. Stir in soup mix blended with water, tomato sauce, brown sugar and cider vinegar.
4. Return beef to Dutch oven.
5. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, 2 1/2 hours or until meat is very tender.
6. Stir in hot pepper sauce. Using 2 forks, shred beef.
7. Serve on rolls.
8. May be reheated. Makes about 8 servings.

olive, boneless beef chuck, green pepper, carrots, chili powder, onion soup, water, tomato sauce, brown sugar, cider vinegar, hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=203799 (may not work)