Wednesday, August 5, 2009

BBQ Shredded Beef

This is a fantastic recipe to make the night before or just let it cook all day while lyou're out. With a wonderful balance of sweet tangy and smokey the Leftovers are just as good if not better the next day.

Recipe Courtesy of Stephanie Hughes


4 1/2 pound boneless beef roast

2 beef boullion cubes

1 1/2 tsp Worcestshire Sauce

1 large onion chopped (white or yellow)

5-6 cloves of garlic chopped

Place all ingredients in a crockpot and cover with water.Cook for 8-12- plus hours on low ( My sister in law puts her on the night before- if you are in a time crunch it will shred in 8 hours.. remember though.. the longer it cooks the more tender it will be so i12 hours is ideal)
When roast is done, drain and pull apart into small pieces.

Sauce Ingredients
1 Tlb. chili powder
1/2 cup brown sugar
1 tsp. salt1 tsp. pepper
1 tbs. liquid smoke
1 tsp. vinegar
4 cups ketchup

Place chili powder, brown sugar, salt, pepper, liquid smoke, and vinegar in a bowl and mix well. Add ketchup and blend. Pour sauce into slow cooker over the shredded beef, cook on low for 2-3 more hours, serve alone or on a toasted roll with some yummy cheese to have as a sandwich.

No comments:

Post a Comment