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Elaine's Sweet and Tangy Loose Beef BBQ

SUBMITTED 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!"

RECIPE RATING:

Read Reviews (107)

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PREP TIME	15 Min
COOK TIME	10 Hrs
READY IN	10 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

7 pounds beef 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

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

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.

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REVIEWS

Reviewed on oct. 11, 2003 by SHADOWS1

My grandmother has made Beef BBQ this way for over 50 years, she uses bottom round so you can... MORE

Reviewed on jul. 12, 2007 by NikkysNiche

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.

NikkysNiche
jul. 12, 2007

This is really good. I'm giving it 4 stars because I think the cook time is way off. I used only a 2.75 lb. roast, and after 5 hours it was JUST getting to the point of being able to easily shred. The taste though is divine! I halved the recipe (since I was using a smaller roast), added a packet of Onion Soup Mix (per others reviews, thought this was a good addition) and added a quartered whole onion while it cooked. After the meat was done, I took out the 1/2 cup of broth, and then put the rest in a saucepot. I then added to the broth pot all the ingredients and brought to a slow boil for a couple of minutes, then added everything (meat and sauce) back to the crockpot for another 4 hours on low. Because I was running low on ketchup, and based on the reviews, I only used 1/4 cup ketchup and 1 1/4 cups Hickory Smoke Kraft BBQ sauce (for full recipe, I'd use 1/2 cup ketchup and 2 1/2 cups BBQ Sauce). I did not use the additional salt because of the soup mix, and I used maybe 6 shakes (12 for full recipe) of Tabasco in place of the cayenne. This recipe tastes authentic and it's addictive! Served with cornbread. (Sorry, I think this is the longest review ever!)

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37 users found this review helpful

This is really good. I'm giving it 4 stars because I think the cook time is way off. I used... MORE

Reviewed on dec. 30, 2003 by TAFFYWILLE

After reading the review that noted the strong ketchup taste, I decided to use a new ketchup... MORE

Reviewed on feb. 5, 2007 by royal_oaker

I scaled the recipe down to 10 servings, just threw everything in the crockpot on low and... MORE

Reviewed on dec. 4, 2003 by MAD4CUISINE

This is an outstanding and simple recipe that can be used for beef or pork. Using the slow... MORE

Reviewed on dec. 4, 2003 by Navy_Mommy

My husband and I really enjoyed this recipe. I had to cook the meat about 4 hours on high to... MORE

Reviewed on dec. 4, 2003 by SMILEY GUY

Good and hearty. Have tried multiple recipes for BBQ sandwich filling, this one is my favorite. MORE

Reviewed on nov. 5, 2006 by Jojadog

I tried to make this recipes today by following the directions EXACTLY as written, but the... MORE

Reviewed on may 23, 2007 by chiquita632000

None Better! I start it three days before I want to serve it. cook on day one, shred and... MORE

Reviewed on jan. 23, 2005 by CCROSSLEY

As a Californian, I had to use Tri Tip. Came out excellent, I browned the meat first, used... MORE

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