Chuck Barbecue

OK, so you can't afford swordfish or tenderloin for the neighborhood. But why settle for hot dogs and hamburgers? This recipe may be doubled or tripled to feed multitudes.

3 pounds chuck roast cut into stew-size pieces

1/2 cup flour

3 tablespoons vegetable oil

1 cup chopped onion

2 tablespoons lemon juice

2 tablespoons cider vinegar

1 cup beef stock or water

3/4 cup chopped celery

3 cloves garlic, chopped

2 cups ketchup

3 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1-1/2 tablespoons Dijon mustard

2 tablespoons chili powder

1 beef bullion cube

1/2 teaspoon ground black pepper

12 sesame rolls, toasted if you prefer

Place beef and flour in a paper bag; shake to dredge. Heat oil in a large Dutch oven or heavy casserole. When hot, add beef in a single layer and brown on all sides. (You may have to do this in two or three batches, adding a bit more oil if necessary.)

Add remaining ingredients, except, of course, the rolls.

Cover pan, bring to boil, then reduce to simmer and cook for about 1-1/2 hours. Then uncover and continue slow cooking, stirring occasionally, until beef is very tender and separates easily with two forks - at least 3 hours total. Add a bit more water during the cooking process if necessary.

Shred beef with forks; serve hot on sesame rolls.

Goes well with chilled, homemade coleslaw.

Makes 12 servings.

(c) Copyright 2000. The Christian Science Publishing Society