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Barbecued Beef
SUBMITTED BY:
CORWYNN DARKHOLME
PHOTO BY:
ILove2Ck
"This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce."
RECIPE RATING:
Read Reviews
(724)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Hrs
READY IN
10 Hrs 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast
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DIRECTIONS
In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
FOOTNOTES
Wine Tip
Try with a
California Zinfandel
.
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REVIEWS
Reviewed on Jan. 6, 2004 by SARAEM
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SARAEM
Jan. 6, 2004
My boyfriend LOVES this recipe. If the sauce is too greasy, I put the sauce in a container in the freezer while I'm shredding the beef. The grease hardens on top, and you can skim it off. Then you can return it to the slow cooker with the shredded beef. Excellent!!!
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65 users found this review helpful
My boyfriend LOVES this recipe. If the sauce is too greasy, I put the sauce in a container in...
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Reviewed on Jan. 6, 2004 by CATHYOO
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CATHYOO
Jan. 6, 2004
A few tips for this great recipe. I've been making it for a few years. I actually sear my roast along with green peppers and onions. I always prepare this a day ahead to let it refrigerate so I can remove the grease. Another tip and this is for all crockpot recipes, unless you want thin gravy or sauce you need to allow additional time and cook for the last few hours on high without the lid. I usually using the cooking time for low on all recipes with sauce. I start out on high and as soon as the sauce is really hot I take the lid off the crock. My family does not like a thin sauce. This recipe freezes very well so I always triple the recipe.
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30 users found this review helpful
A few tips for this great recipe. I've been making it for a few years. I actually sear my...
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Reviewed on Jul. 13, 2003 by CSANDST1
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CSANDST1
Jul. 13, 2003
YUM!!! I doubled the sauce and added it all to the pot. This was very good. You definitely need to shred the beef though. I didn't feel like taking the time to do that but then found myself doing it anyway on my plate. The sauce is excellent! I'll definitely make this again.
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25 users found this review helpful
YUM!!! I doubled the sauce and added it all to the pot. This was very good. You definitely...
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Reviewed on Dec. 5, 2003 by Chef Eeyore
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Chef Eeyore
Dec. 5, 2003
Wow! This was soooo easy to make and absolutely delicious! I used a pork roast instead of a beef roast and it turned out fabulous! I shredded the meat and served it on toasted sesame seed buns with a dollop of coleslaw on top ~ YUMMY! The only thing I'd do different next time is cut the vinegar down to about 1/8 cup, as it had a stronger vinegar taste than I prefer, but other than that I wouldn't change a thing! My husband and I both loved this and I'll definitely be making it again real soon! Thanks for a truly delicious barbecue recipe, Corwynn! :)
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22 users found this review helpful
Wow! This was soooo easy to make and absolutely delicious! I used a pork roast instead of a...
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Reviewed on Jan. 2, 2006 by MESODIUS
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MESODIUS
Jan. 2, 2006
Excellent. I made this just as indicated, except to avoid the fattiness people mentioned, I trimmed the excess fat off before cooking and then cooked it for a couple of hours without the sauce, drained the grease off, then added the sauce and finished cooking it for another 6 or 7 hours. Definately be making again.
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18 users found this review helpful
Excellent. I made this just as indicated, except to avoid the fattiness people mentioned, I...
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Reviewed on Jan. 6, 2004 by TLBRAN
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TLBRAN
Jan. 6, 2004
I have made this dish using a beef chuck roast twice and a pork loin roast 3 times. I personally like the pork better, but my family likes them both. I serve on buns or over rice w/ a salad. I usually reduce the vinegar just a bit for family preference. Also, I trim the meat thorougly before cooking to eliminate fat in the BBQ sauce. I tried the suggestion of making a second batch of BBQ sauce once, but found that I had trimmed the meat enough to eliminate most fat. Plus, I liked the flavor of the BBQ sauce that had been cooking all day with the meat. This dish is great for parties, family events, etc. This recipe is a keeper!
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18 users found this review helpful
I have made this dish using a beef chuck roast twice and a pork loin roast 3 times. I...
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Reviewed on Jan. 6, 2004 by
mom2hhh
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mom2hhh
Jan. 6, 2004
Fantastic! Don't like the way my crockpot cooks things so I put it in the oven... 350 for an hour, reduced heat to 225 and left it for 3 hours. Shredded it, and put it back in for another hour. Came out PERFECT! Thanks!
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14 users found this review helpful
Fantastic! Don't like the way my crockpot cooks things so I put it in the oven... 350 for an...
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Reviewed on Nov. 13, 2003 by JLF518
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JLF518
Nov. 13, 2003
I believe the ketchup mixture helped to keep the beef moist, however, I would not use this as a sauce to serve over the shredded meat, it ended up tasting like ketchup, and nothing else. So, I discarded the ketchup mixture and then added a bottle of McClard's barbeque sauce and can of green chilies and it was wonderful!
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14 users found this review helpful
I believe the ketchup mixture helped to keep the beef moist, however, I would not use this as...
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Reviewed on Aug. 6, 2003 by
MORGMOM
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MORGMOM
Aug. 6, 2003
This recipe was great. I used some BBQ sauce, some ketchup and no liquid smoke and it was fine. If there's one piece of previous advice I would definitely say to take is to cut the meat into chunks and get rid of all the fat you can. I did this and my sauce wasn't greasy at all.
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14 users found this review helpful
This recipe was great. I used some BBQ sauce, some ketchup and no liquid smoke and it was...
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Reviewed on Jan. 6, 2004 by