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Barbecued Beef

Barbecued Beef

  • Prep

    20 m
  • Cook

    10 h
  • Ready In

    10 h 20 m
CORWYNN DARKHOLME

CORWYNN DARKHOLME

This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
  2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
  3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
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Reviews

SARAEM
420

SARAEM

1/6/2004

My boyfriend LOVES this recipe. If the sauce is too greasy, I put the sauce in a container in the freezer while I'm shredding the beef. The grease hardens on top, and you can skim it off. Then you can return it to the slow cooker with the shredded beef. Excellent!!!

CATHYOO
288

CATHYOO

1/6/2004

A few tips for this great recipe. I've been making it for a few years. I actually sear my roast along with green peppers and onions. I always prepare this a day ahead to let it refrigerate so I can remove the grease. Another tip and this is for all crockpot recipes, unless you want thin gravy or sauce you need to allow additional time and cook for the last few hours on high without the lid. I usually using the cooking time for low on all recipes with sauce. I start out on high and as soon as the sauce is really hot I take the lid off the crock. My family does not like a thin sauce. This recipe freezes very well so I always triple the recipe.

MESODIUS
193

MESODIUS

1/2/2006

Excellent. I made this just as indicated, except to avoid the fattiness people mentioned, I trimmed the excess fat off before cooking and then cooked it for a couple of hours without the sauce, drained the grease off, then added the sauce and finished cooking it for another 6 or 7 hours. Definately be making again.

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