Description
Okay…my calendar says spring, but that icy nip in the air definitely says winter… Time to head in the kitchen for some slow-cooked, slightly tangy, perfectly smoky, gorgeously aromatic Barbecue Beef!
Ingredients
3 lbs. boneless chuck roast
1½ cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tbsp. Dijon-style mustard
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke flavoring
1 tsp. salt
1/2 tsp. black pepper
2 tsp. garlic powder
Instructions
Place the chuck roast in your slow-cooker.
Combine remaining ingredients in a mixing bowl.
Pour barbecue sauce mixture over roast.
Cover and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours.
Remove roast from the slow-cooker and shred meat with a fork.
Place shredded meat back in the slow-cooker.
Stir meat to evenly coat with sauce.
Spoon meat onto sandwich buns and top with additional barbecue sauce if desired.
