Recipe By ENGLISHNWOODS2
Rating
Published Mar 5th
Prep 15m Cook 8h Additional 15m Ready In 8h 30m
Servings 24 servings Calories 231.3

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!

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 231.3
  • Carbohydrate 10.7 g
  • Cholesterol 60.2 mg
  • Fat 13.7 g
  • Fiber 0.1 g
  • Protein 16.3 g
  • Saturated Fat 5.4 g
  • Sodium 594.5 mg
  • Sugar 9.3 g

Reviews

  1. Gosh, I wanted to love this but it was a bit too sweet for us. :(
  2. I have been married 50 years and have cooked a lot of meals. This is the hardest BBQ I have ever made. After the roast cooked for 4 hours it was near impossible to flake. I ended up grinding the meat. I'm thinking maybe 2 hours in the crock pot or maybe 6 hours in - Read more ...
  3. Elaine you must be a culinary scientist! This recipe is outstanding. I used a 3.5 pound roast so I cut the sauce in half and it was perfect. I Plan to try with pork and chicken in the future. Great for serving big groups. Served with Nana's Southern Coleslaw (recipe on site) Perfect!
  4. Needs way more time in the slow cooker, and makes way too much sauce.
  5. Both my husband and I thought this recipe was very good. I did not use the crockpot. Browned roast, added onion, salt and pepper, then roasted in oven on 350 for two hours. Cut sauce ingredients in half and added to shredded beef. Simmered on low for approximately an hour. Yummo! Paired it with corn - Read more ...
  6. just like pulled pork recipe we tried
  7. I think this is a good start on the flavor and an easy cooking method. I only gave 3 stars because I had to tweak my sauce with smoked paprika, more garlic, more vinegar and a dash of liquid smoke to give it a rounded flavor.
  8. I made this recipe over two days. The first day I cooked the roast (about a 3 pounder) in 1 cup of water. There is no way you could cook it in a slow cooker to fork tender state in two to four hours. The next day I shredded the meat, eliminated the excess fat, - Read more ...
  9. Wow - now this is fabulous BBQ Beef! It's definitely sweet and tangy so prepare your tastebuds. I had my eye on this recipe for a while and made it for my Halloween party (just finally got around to reviewing it). Needless to say it was a BIG hit! I cut the recipe in half - Read more ...
  10. Every time I make this, someone asks for the recipe!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more