Reviewed: Jun. 3, 2008

This was so tasty and so easy to make. I cubed my meat rather than leaving it whole. Otherwise I followed the recipe. The aroma throughout the house was lovely and the taste was great. I served this with mashed potato, carrots and corn on the cob. A definite cook again.

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janzjewelz

Cooking Level: Expert

Home Town: Caerphilly, Glamorgan, Wales, U.K.

Living In: Sydney, New South Wales, Australia

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Reviewed: May 13, 2008

Soo good! I wouldn't make one change to the recipe. Will make again.

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joy

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Reviewed: Apr. 22, 2008

First time I made Barbecued Beef and it was wonderful and so easy!!!!!!

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MLWiese

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Apr. 20, 2008

This recipe is Fabulous!! As other posters suggested I did thicken sauce with a little cornstarch. The suggestion by another poster to put sauce in freezer and skim off the grease was a great tip too! And don't leave out the liquid smoke..it really adds to the flavor. Thank you so much for the recipe.

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Nadelle

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Reviewed: Mar. 23, 2008

This was great. I cut as much of the fat off as I could before I cooked it, and I didn't have any to skim off the top once it was done. I used someone's idea about using less vinegar (about half as much as the recipe said) and it was fabulous. This was very good, and I will definitely make it again.

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Jessica

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Mar. 4, 2008

My only barbecued beef recipe! Easy to prepare, tastes wonderful, simple to double or triple for picnics. It's always a hit.

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EVE42700

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

This was great! I basically followed the recipe as is but substituted the beef with a pork butt roast, which is a bit cheaper. I also added 1 tbsp. of cornstarch to the sauce after I took the pork out to shred it. After I skimmed the fat, this was good to go and it was a great change to the usual meals I make.

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SirFuller

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Reviewed: Mar. 3, 2008

My husband is a very picky eater and he told me that he would eat this 7 days a week!! Its a keeper. Thanks

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TIFF877

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Reviewed: Feb. 25, 2008

Omitted salt (it's got enough) and liquid smoke (can't stand the stuff) - wonderful, wonderful!! A keeper.

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 24, 2008

I've made this recipe SO many times, and it's a hit every time! I usually use a bit less liquid smoke, but other that I wouldn't change a thing! Excellent make-ahead dish to serve a crowd, and you can enjoy your guests!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

This was a great easy & quick recipe. I did add sliced potatoes and carrots first to the pot then put my beef ontop. The flavor from the sauce soaked into the pototatoes and carrots and was just perfect. Usually you have a lot of sauce left that is why I added the veggies.!!

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Debra Machado

Cooking Level: Expert

Living In: Plaistow, New Hampshire, USA

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Reviewed: Feb. 20, 2008

Excellent and easy. Serve it with rice to soak up the sauce.

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Feb. 18, 2008

Amazing. This is way better than just tossing a roast in with a bottle of BBQ sauce. SOOOOOO good. It always disappears at potlucks.

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yippee5

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Reviewed: Feb. 12, 2008

I doubled this recipe for a superbowl party and everyone loved it. Needless to say there was not a drop left so it made cleanup extremely easy. I had to use two slowcookers but once I shredded the beef and cleaned off some of the fat I was able to combine them into one crockpot for the last hour. I will DEFINITELY make this again!

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Suzanne

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Reviewed: Feb. 11, 2008

I didn't think this was amazing. I think it definitely has potential though, so if I make it again I will play around with it a bit. I ended up with a lot of liquid and the barbecue taste was pretty mild. Next time I would drain it a bit, and add more sauce when I shred the beef.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Feb. 6, 2008

Simply amazing. I was stunned at how perfectly this turned out with so few ingredients, and wouldn't change a thing unless you like a different style BBQ sauce.

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Nick

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 4, 2008

This is a recipe I make often. It's one of our families favorites!! WE LOVE IT! I only change 2 small things: Use an ARM ROAST. They have less fat and they shred SO much easier. We buy all our meat at an Amish meat market... so everything is fresh. Which in my opinion, makes a big difference when you are making this recipe. They even trim the fat for me! Second thing is I leave out the liquid smoke. This is SO easy to make and absolutely delicious. We serve it with Hawaiian sweet rolls and it's wonderful! Thank you for posting this wonderful recipe.

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 4, 2008

I made this for Super Bowl Sunday and it was a hit. I had put this in the crock pot over night and it cooked for about 12 hours. In the morning I added flour to some of the sauce to thicken it up and it really helped. I also added a bottle of bbq sauce. This made the sauce too sweet for me but the guys loved it at the party. I also toasted the buns in the oven so they didn't get soggy.

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