Thursday, December 17, 2009

BBQ Beef

This recipe came from my sister-in-law, Cara. We had it a few years back at a family gathering and it's become a family favorite. The best part is that you fix it and then forget it for the rest of the day.

3 lbs. boneless chuck roast
1 ½ cups ketchup
¼ cup packed brown sugar
¼ cup white vinegar
2 TBL Dijon-style or regular mustard
2 TBL Worcestershire sauce
1 tsp liquid smoke flavoring
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder

Place chuck roast in Crockpot. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook LOW 8-10 hours. Remove roast and shred meat with fork. Place shredded meat back in Crockpot. Stir meat to evenly coat with sauce....usually best if it can sit for about 30 minutes after you've shreeded the meat. Spoon meat onto sandwich buns...or if you're picky like my kids, you can just eat the meat without the bread.

This seriously makes SO MUCH! We ate this twice this week, and I still had plenty to put another meal in the freezer.

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