Description
This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!
Ingredients
- 7 pounds boneless chuck roast
- 1 cup water
- 3 tablespoons white vinegar
- 4 tablespoons brown sugar
- 2 teaspoons dry mustard
- 4 tablespoons Worcestershire sauce
- 3 cups ketchup
- 2 teaspoons salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 6 cloves garlic, minced
Instructions
- Place the roast into a slow cooker along with the water. Cover
- and cook on LOW for 2 to 4 hours
- or until beef can be easily shredded with a fork.
- Shred the beef
- removing fat as you go. Remove 1/2 cup of the broth from the slow cooker
- and reserve for later. Add the vinegar
- brown sugar
- dry mustard
- Worcestershire sauce and ketchup. Mix in the salt
- pepper
- cayenne
- and garlic. Stir so that the meat is well coated.
- Cover
- and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 30 mins
Servings: 24