Tuesday, August 3, 2010
Slow-Cooked Sweet and Tangy Beef BBQ
3 lb chuck roast
1/2 c water
1 1/2 T white vinegar
2 T brown sugar
1 t dry mustard
2 T Worcestershire sauce
1 1/2 c ketchup
1 t salt
3/4 t fresh ground black pepper
3 cloves garlic, minced
-Place roast and water in crock pot. No need to add anything else for now. Cover, cook on low for 4 hours or until beef can be easily shredded with a fork.
-Shred the beef, removing fat and bone as you go. Remove 1/2 c broth from crock pot and reserve for later.
-Mix the remaining ingredients for the sauce and pour over meat in crock pot and stir until well-coated.
-Cover and contiue to cook on low for an additional 4 hours. Add the reserved broth only if necessary to maintain moisture.
-Serve on toasted buns with a little mayo. The meat can be frozen for future use.