Reviewed: Oct. 3, 2009

I never realized something so easy could be so wonderful. This is my third time making this and I wouldn't change a thing. I serve it with coleslaw on top. Leftovers are even better the next day. Thanks Corwynn for a great go to recipe.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 27, 2009

So delicious, I've even made it with chicken breasts too, either way it's wonderful!

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CUTEUTE

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Reviewed: Sep. 19, 2009

Would rather it have more of a kick. I think next time I'll add chipotle seasoning or something that might give it a notch up. Otherwise, sooooooo good!!!

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Inque

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 16, 2009

Very easy and very delicious. I added some bbq sauce as other suggested.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 8, 2009

This was awesome and a big hit!!

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Eileen0020

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Reviewed: Sep. 2, 2009

Delicious! The kids have said to make this again. I never knew making your own sauce could be so easy.

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TRARECAR

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Reviewed: Aug. 23, 2009

This was delish! I would cut back on the salt though.

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ChristaLynn

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Reviewed: Aug. 23, 2009

my kids love this!

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Grace

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Reviewed: Aug. 19, 2009

Perfect, perfect, perfect! This recipe is spot on. I've made it for 2 pot lucks now and receive raves each time.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Aug. 8, 2009

Absolutely delicious recipe!

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Nancy

Cooking Level: Beginning

Living In: Naples, Florida, USA

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Reviewed: Aug. 8, 2009

Such a good recipe. I used 4lbs of boneless pork ribs and did add some beef broth for it to soak in and it came out delicious.

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frankeec

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Reviewed: Aug. 6, 2009

Great recipe - this is one of the best homemade BBQ sauces I've tasted. I added a little more brown sugar to balance out the vinegar; since the sauce ends up very watery, I'll probably just cut out some of the vinegar next time. I tried leaving the top off of the slow cooker for the last hour as was suggested in another review, but it didn't seem to make much of a difference. Still, this recipe was a hit - even with my wife, who's from BBQ pork country!

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Mr. Mau

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Jul. 30, 2009

I've made this recipe many times now with different cuts of beef. It is always a winner. I never used the liquid smoke, and sometimes I shred it and mix with cooked egg noodles.

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WBsmom

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Reviewed: Jul. 28, 2009

Very tasty and easy. I didn't change anything. Just wish we had more for leftovers!

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Carolyn

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Reviewed: Jul. 25, 2009

So easy to make and there is never any leftovers. I've done it with either the sauce recipe or with bottled/store bought sauce and both comes out great.

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WYGONG

Cooking Level: Intermediate

Home Town: Oak Creek, Wisconsin, USA

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Reviewed: Jul. 20, 2009

The method is great, but once the sauce is cooked for hours doesn't turn out to be a nice BBQ sauce. It is very watery and I didn't feel the flavor was that great. You need to have a bottle or make some for adding to the meat at the end. I prefer "Mijos Shredded Beef" recipe from this site.

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 19, 2009

This is a fabulous recipe! I made it for the superbowl and just pulled some out of the freezer for dinner tonight - YUM! This will definitely be my standard BBQ Beef recipe! The only thing I did different was to trim the fat from the meat before cooking, and cut into smaller chunks.

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NICKI0824

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

this was really good. I used a rump roast because i couldnt find a chuck roast. I also skimmed the fat oil off the top before i shredded the beef. Then towards the end of cooking i added an onion. I made yummy sandwiches out of it.

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Bethany

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Reviewed: Jul. 14, 2009

I'm always skeptical about using my crock pot because food often come out tasting funny. Not so with this recipe. It was very good although somewhat sweet to me. Next time I'll use less brown sugar. I used a 2 1/2 pound roast and this was done in 6 hours. By letting it cook a few hours longer, the sauce got thicker and the meat had a more brown or oven cooked texture. I served this over mashed potatoes and it was a hit with my family.

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