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boneless beef chuck shoulder ketchup onion cider vinegar Worcestershire sauce garlic salt mustard black pepper garlic red pepper buns
Viewed: 124 - Published at: 9 years agoIngredients
- 3 lbs boneless beef chuck shoulder pot roast
- 2 cups ketchup
- 1 medium onion, chopped
- 14 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 12 teaspoon salt
- 12 teaspoon dry mustard
- 12 teaspoon black pepper
- 14 teaspoon garlic powder
- 14 teaspoon red pepper flakes
- 12 hamburger buns with sesame seeds, split
Method
- Cut roast in half and place into Crock-Pot slow cooker.
- Combine ketchup, onion, vinegar, molasses, Worcestershire sauce, garlic, salt, mustard, black pepper, garlic powder and red pepper flakes in large bowl.
- Pour sauce mixture over roast.
- Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours or until done.
- Remove roast from cooking liquid; cool slightly.
- Trim and discard excess fat from beef.
- Shred meat with 2 forks.
- Let cooking liquid stand 5 minutes to allow fat to rise.
- Skim off and discard fat.
- Return meat to Crock-Pot slow cooker.
- Stir to evenly coat meat with sauce.
- Adjust seasonings.
- Cover and cook on LOW 15 to 30 minutes or until hot.
- Spoon filling into sandwich buns and top with additional barbecue sauce, if desired.
