This is an "all day" recipe, you can quickly throw in the oven before work, and come back to it finished. I developed this recipe as an alternative to sloppy joe's, which I'm not terribly fond of.
Bonus: good the next day, and for school lunches.
~3lb chuck roast
Cookie Sheet
Salt/pepper/MSG to season
Barbeque Sauce- Head Country is recommended, but any tomato based barbeque sauce will work
Buns and cheese to finish
Turn your oven on to 250F for an 8 hour cook, reduce to 230F if you need a 9 hour cook, depending on your work schedule. Do not increase temperature! Speed is not your friend here.
Clean off the chuck, pat dry with paper towels, put on a cookie sheet.
Douse in salt (or MSG if you are cutting sodium), a little pepper to taste, and top with BBQ sauce. No need to soak it in sauce.
Throw it in the oven uncovered for 8 hours, until after work.
Make sure the it has reached 205F internal temp!
Take it out of the oven and use tongs to pick out the fat pieces, and throw the mean in a big bowl. The fat should come out easily because the slow heat will have rendered the fat almost to liquid. Then "mash" the rest to shred it, and add more BBQ sauce until you have a nice saucy bowl of meat.
Throw it on buns with more sauce, and add a piece of cheese if you like. I prefer Havarti, muenster, provolone, or gouda for this recipe.
Leftovers keep and eat well, and are even tastier the next day after the BBQ sauce really flavors the meat. You can even exploit this and prepare on (or for) the weekend or a day or 2 before, and heat and serve.Â