Step 1

Season the beef roast with salt and pepper. heat a couple of tablespoons of vegetable oil in a cast iron or heavy bottom skillet and then brown it on all sides.

Step 2

Transfer the roast to a covered roasting an or dutch oven.

Step 3

Stir together the tomato sauce, garlic, onions and all of the spices, salt and pepper.

Step 4

Pour over the roast, cover and cook in a 325 degree F oven for about 3 hours or a little longer for a larger roast, until the meat is tender and falling apart. I like to turn the roast in the sauce half way through the cooking time.

Step 5

When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.

Step 6

Add the honey and vinegar and simmer for about 15 – 20 minutes or until it thickens to a barbecue sauce consistency.

Step 7

Using a fork (or just your fingers if the roast has cooled down sufficiently) pull the beef apart in small finger with pieces, removing any excess fat as you go.

Step 8

Pour the hot sauce over the beef.

Step 9

Serve on toasted burger buns or artisan crusty bread. I love to serve it with some Creamy Dijon Cole Slaw.

Step 10

Stir together the mayo, Dijon mustard, vinegar, sugar (or honey), salt and pepper.

Step 11

Toss together well with the cabbage and carrot.