I got this recipe from a friend who got it from a friend who got it from a friend…I never have leftovers (for long, at least) and this can be made mostly ahead and just mixed before serving. You can also freeze the cooked meat alone, the sauce alone, or them together. It’s always a hit, and a great way to feed a crowd--especially for Shabbat lunch!
1 large or 2 small onions, sliced
4-5 cup chuck roast
1½ cup chicken (or beef broth,(½C if cooking less time)
⅓ cup olive oil
8 cloves garlic, chopped (2T)
1 cup red wine vinegar
1 cup broth
1 cup brown sugar
½ cup soy sauce
4 tsp mustard
½ cup tomato paste
Put 2 small onions, sliced in the bottom of the crockpot or slowcooker. Top with a 4-5 lb chuck roast and broth (1/2 cup if for just 6-8 hours on low, 1.5 c if overnight for Shabbat lunch). Cook on low in slowcooker.
Sauce: Cook garlic in oil until golden, then add remaining ingredients and boil. Simmer until reduced to about 2C. (Have sauce prepared for Shabbat and store in refrigerator).
Shred the beef with 2 forks, mix with sauce.
Serve on buns or with rolls.