Crockpot Shredded Beef.
Serves about 6, depending on the size of your roast
5 to 8 hours (5 on high, 8 on low)
approx. 4 lb simmering roast, like blade or other pot roast
1 large cooking onion, halved then sliced
1 cup water
2 Tablespoons beef bouillon powder (about 4 packets)
1 tsp dried oregano leaves
1 tsp. chili powder
hot sauce, to taste, OR 1/4 tsp chipotle chile powder OR cayenne (optional)
1/2 cup barbeque sauce, bottled or homemade
1/4 cup ketchup
1/4 cup vinegar
1/4 cup brown sugar
1/2 cup water (swish in the measuring cup used for the other ingredients)
1 Tablespoon Worchestershire sauce
Place roast and onions in the crockpot.
In a saucepan on the stove, bring the rest of the ingredients just to a boil. Pour over the roast and onions in the crockpot, put the lid on and cook for 5 or 6 hours on low, or 8 or 9 hours on high. The beef should be falling apart.
Shred the beef with two forks (it should shred very easily), and leave in the crockpot on high, uncovered, for about 30 minutes. The sauce should thicken slightly – this beef will be very saucey, no matter what. Serve on Kaiser rolls, in a wrap, or on a taco with your favourite toppings.
Wow! I love beef. That was so taste good. Thanks for sharing the menu.
To all, this is certainly not the real deal, but on a busy work day, there is nonithg like coming home and having dinner ready and a house smelling appetizing. Thanks for all the comments and if you end up trying it, PLEASE come back and let me know your thoughts, suggestions, etc