Crockpot Shredded BBQ Beef

 I followed this recipe almost exactly, except I did add a little more sugar for sweetness and a little Tabasco for some spice.  I also ended up pulling the meat from the crock pot, draining the juice and putting it in the refrigerator while I shredded the beef.  Then I skimmed the fat from the top and added  back to the shredded beef and put it in a pot on the stove to cook down a bit.

Crockpot BBQ Beef

 

Ingredients:

• 2 1/2 to 3 lbs lean chuck roast or bottom round
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup wine vinegar
• 2 tablespoons spicy mustard or Dijon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Preparation:

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.