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In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered,for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.
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Post oak chunks — the wood behind Central Texas barbecue
Mesquite chips — intense smoky flavor for Texas-style beef
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails
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Post oak chunks — the wood behind Central Texas barbecue
Mesquite chips — intense smoky flavor for Texas-style beef
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails