Barbequed Beef
4 pounds boneless chuck roast, trimmed
1 ½ cups ketchup (used 1 ½ cups honey bbq sauce)
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tablespoons Dijon-style prepared mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring (optional)
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder (or fresh garlic)
In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire, and liquid smoke. Stir in salt, pepper and garlic.
In a large skillet, brown meat on all sides. Place in slow cooker. Pour sauce over top. Cover and cook on low for 8-10 hours.
Remove roast from slow cooker, shred with fork and return to slow cooker. Stir meat to evenly coat with sauce. Serve with sandwich rolls.
Makes 12-16 servings
Ready in appx 10 hours
THM - S - find sugar-free substitutes for ketchup and brown sugar.
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