Wednesday, January 14, 2009

Slow-Cooked Sweet and Tangy Beef BBQ

This is the best bbq recipe I've tried! I got the recipe from Allrecipes. We had plenty left over and I've been enjoying it wrapped inside a lettuce leaf with a little low-fat string cheese for a yummy low-carb meal.

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.

-Serves 12+.

2 comments:

Nik said...

Yum! This sounds really good! Do you discard the rest of the juices and only keep the 1/2 cup in case you need it?

I just had ham and swiss on a lettuce leaf for lunch! Delish!

Erika and Ryan said...

Keep all the juices left in the pot after removing the 1/2 c. I didn't need the 1/2 c. so I dumped it.