This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Elaine's Sweet and Tangy Loose Beef BBQ

By: ENGLISHNWOODS2

"This recipe is a fly by the seat of your pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!"

Rate/Review | Read Reviews (165)

What to Drink?
	Zinfandel
	Shaggy's Manhattan
	Beer
	Iced Tea III

Prep Time:
15 Min

Cook Time:
10 Hrs

Ready In:
10 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 28 servings

Ingredients

7 pounds boneless chuck roast
1 cup water
3 tablespoons white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
4 tablespoons Worcestershire sauce
3 cups ketchup
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
6 cloves garlic, minced

Directions

Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.