2 1/2 to 3 lb lean, trimmed chuck or bottom round roast
1 1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
Place roast in a crock-pot that has been lightly sprayed with nonstick cooking spray. Combine the remaining ingredients and pour over the roast. Place lid on cooker and cook meat on low setting 8 to 10 hours.
Remove roast from cooker to a cutting board and shred the meat. Return the meat to the cooker and stir to coat well. Spoon the barbecued beef onto sandwich buns, adding extra sauce if desired.
Yield: 6 to 8 servings
file photo
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