1 boneless beef chuck roast (about 4 lb.)
3 tbsp. vegetable oil, divided
2 large onions, chopped
1 c. ketchup
1 c. beef broth
2/3 c. chili sauce
1/4 c. cider vinegar
1/4 c. packed brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tbsp. molasses
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. pepper
1 tbsp. liquid smoke (optional)
12 to 16 kaiser rolls or hamburger buns

In a Dutch oven, brown roast on all sides in 1 tablespoon of oil. Meanwhile, in a large saucepan, sauté onions in remaining oil until tender. Add the next 13 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325°F for 2 hours; turn the roast.

Bake 2 hours longer or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.

Yield: 12 to 16 servings.