Reviewed: Sep. 17, 2011

Elaines Sweet and Tangy Loose Beef BBQ is so good! It was really easy to make too!!!

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Reviewed: Aug. 19, 2011

This was really yummy, although I didn't taste anything that just wowed my socks off compared to other bbqs I've made. I used part ketchup and part bbq sauce (Sweet Baby Ray's), and found that I still wanted to up some of the other ingredients - particularly the vinegar. I ended up adding a fairly liberal squirt or two (or 5) of prepared mustard also, and that brought the "tangy" more up to our tastes. All in all, pretty yummy, I will definitely go to this recipe when I'm making bbq. Cook times are way off, as most people seem to know already. I needed to cook my meat a good 6-8 hours before it was shred-able. Definitely a 2 day process unless you get an early start!

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For King and Prince

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Cooking Level: Intermediate

Reviewed: Jun. 11, 2011

Wonderful flavors and very easy. I also really liked the method of preparation. I will do this every time with roasts in the crock pot. It comes out very juicy!

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MMMICHELLE

Reviewed: May 17, 2011

Great crock pot recipe. Yes, the cooking time is off (it took about twice as long, on high heat), but the taste is good. I used tomato sauce instead of ketchup. My roast was small, so I halved the recipe with good results. Thanks!

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REALCOOKIE

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Reviewed: May 2, 2011

I used a 3lb top round roast and cut the recipe in half. Before putting meat into crock, I cut it into chunks as I do with my pulled pork. Meat was so tender and just fell apart after 5 hours on low, but I still let it go for about 8 hours total before serving on fresh rolls. Add a splash or two of Franks to your sammy and YUMMY!

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PookityPoo

Reviewed: Apr. 29, 2011

I used this recipe exactly, except I did reduce the amount of ketchup to 1 cup because someone had commented on the strong ketchupyness. I served it to 8 adults and 5 young children (each comparable to half of an adult?) and had leftovers for maybe 4 more adults, so I probably wouldn't agree with the 28 servings. It was a yummy meal! I also didn't serve it on bread, although we did have bread with the meal.

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Varenikje

Home Town: Sacramento, California, USA

Living In: Grant, Nebraska, USA

Reviewed: Apr. 25, 2011

For a 3 lb. round roast, 1/2 the ingredients and omited the cayenne. Like most other reviews, cooked on low for about 6 hrs. then shredded meat and returned to slow cooker for about 2 hrs.,added about 1/2 cup reserved broth to sauce.

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obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Apr. 12, 2011

This was the perfect BBQ Beef! The whole family loved it. I do have to admit my 4 year old son helped me make it and his hand slipped in measuring the vinegar, so there was quite a bit of extra vinegar but it tasted great anyway. I did use 1/2 ketchup and 1/2 BBQ sauce per other reviewers suggestions.

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BSTANDLEE

Reviewed: Mar. 27, 2011

Yum! This is so good. I used a 2 lb roast, so I scaled back the recipe to 8 servings. Instead of the salt, I used 1/2 packet of dry onion soup mix, and I replaced 1/2 c. of the ketchup with 1/2 c. Famous Dave's BBQ sauce. I also used a few shakes of hot sauce since I didn't have any cayenne pepper. I had to cook the roast quite a while to get it to the point of shreddable, but I just did that a day ahead of time and had the sauce ready to go so it was very easy to throw together to cook on low for a few hours the next day.

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